Beet and Apple Salad

A salad in a white bowl with sliced beets, green apple slices, spinach, shredded carrot, pumpkin seeds, and crumbled feta cheese, set on a rustic surface with a green napkin and a spoon nearby.

This salad is bright and crunchy. The apples are crisp and tart, the beets are mellow and sweet, the carrots are snappy, and the spinach is fresh and peppery. Then you’ve got that thin slice of red onion that sneaks in and keeps the whole thing from being too tame. Toss it all in a quick apple cider vinaigrette and finish with pumpkin seeds and goat cheese, and suddenly what looks like “just a salad” turns into something you actually want to sit down with.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 234kcal

Author Wendy Polisi

Ingredients

2 green apples cored
2 pickled beets or roasted beets
2 carrots peeled
6 cups baby spinach
½ red onion sliced thin
2 celery stalks sliced thin

Dressing

2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons extra-virign olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup pumpkin seeds
¼ cup goat cheese crumbles

Instructions

Slice the apples, beets, and carrots thin using a mandoline or food processor.
Place the spinach, onion, celery, apples, beets, and carrots in a large bowl.
In a food processor or mason jar, combine the vinegar, honey, oil, salt, and pepper. Process or shake until combined.
Toss the dressing with the spinach mixture and transfer to individual serving plates.
Sprinkle with the pumpkin seeds and goat cheese crumbles.

Nutrition