Crisp Apple and Roasted Beet Salad (Gluten Free)
Not only is this salad a very pretty and colorful salad, it also is loaded with vitamins and minerals!
Equipment
- aluminum foil 10" squares
- baking sheet or tray lined with foil or parchment
Ingredients
- 1 bunch golden beets, scrubbed, greens removed
- 1 bunch red beets, scrubbed, greens removed
- 1 living butter head lettuce or butter lettuce, leaves rinsed and dried or 1 5 oz. bag of spring mix
- 1 large pink lady or Fuji apple, cold
- 1 teaspoon lemon juice mixed with 1 teaspoon of water
- ½ red onion, thinly sliced
- 5 oz. goat cheese or Trader Joe's Chevre with Honey Goat's Milk Cheese, sliced or broken or gorgonzola cheese, crumbled
- ⅓ cup raw or toasted pecans or Marcona almonds, gf
- ¼ cup dried cranberries or dried cherries
Honey Balsamic Dressing
- 2 tbsp balsamic vinegar
- 1 tbsp white rice vinegar gf
- 1 tbsp Dijon mustard gf
- 1 tbsp honey or pure maple syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon dried thyme or oregano gf or ½ fresh thyme leaves or oregano leaves
- 3 tbsp avocado oil or extra virgin olive oil
Instructions
Crisp Apple Roasted Beet Salad
- Preheat the oven to 450° F. Line a baking sheet with foil or parchment.
- Wrap cleaned beets, stems removed, in foil squares and crimp to seal the edges. Roast in the center of the oven for 40-50 minutes or until tender when inserted with a sharp knife. Remove and let cool.
- Unwrap the beets using a gloved hand. Hold in one hand while running the other gloved hand over the skin to gently slide off. Use a paper towel to remove any remaining skin pieces.
- To a medium sized platter, add the washed and dried lettuce pieces in a circular fashion or the bed of spring mix.
- Slice the beets into ¼-⅜ pieces. Set some in a fanned position in the center of the lettuce bad. Place the others in several other places.
- Quarter and core, then thinly slice the chilled apple, keeping the pieces in order. If your salad will be sitting for a half a day or more, dip each quarter apple stack in the lemon and water solution to keep them from turning brown. Add the fanned stack to several places on the lettuce bed.
- Top with goat cheese or gorgonzola and red onions. Cover and refrigerate until ready to serve.
- Add pecans or Marcona almonds to the top. Add the dried cranberries or dried cherries. Serve Honey Balsamic Dressing alongside or drizzle over the top.
Honey Balsamic Dressing
- In a 2 cup measure or small bowl, combine the vinegars, Dijon, honey, salt, and thyme or oregano. Pour in the oil and whisk together until combined. Refrigerate until ready to use.
Notes
Don't have apple on hand? Use sliced yellow bell peppers to add some varied color, flavor, and texture to this salad. You can also add some fresh organic micro greens for some variety.
