Roasted Beet & Apple Salad

This is the third post in a series I call ‘Colour Your Plate’. If you’ve followed along, you may have already made some beautiful soup, a hearty chili with a vibrant slaw and now for another GORGEOUS dish to add to the list – Roasted Beet & Apple Salad.


Oh,  the good old beet. I can’t tell you how much I hated beets growing up. We would only eat them at holiday occasions and every time the bowl came to me, I would turn my nose up at them. My Grandmother insists that beets should be boiled for hours in a pressure cooker and to eat them plain Jane. No frills. And frankly, no flavour. Except a faint earthy smell. You expect me to eat this? I would think…I would politely continue to pass the bowl around the table.


However now I don’t go a week without eating beets. I absolutely love them! I have learned a couple of tricks for roasting beets. First off, the smaller the beet, the sweeter it is. These babies are packed full of antioxidants, fiber and nutrients like magnesium, potassium and vitamin C. Um, hello?! What more do you I need to convince you – get these on your menu…How about they are cheap this time of year? Uh? You with me yet? I love roasting beets in a pan on the BBQ in the summer….mmmmm….soooo good. Another trick I’ve learned is boiling makes them taste like earthy crap, so don’t even go there. Sorry Grandma! During the winter I roast them in the oven and peel once they are cooked. Chop them up, throw them in with the apples and dressing and these are good for a few days in the fridge.  Sprinkle about 1 oz of goat cheese on top before serving.


Roasted Beet & Apple Salad
  • 20 small beets
  • ½ cup of water
  • 1 medium sized apple, peeled & chopped
  • Juice from ¾ of a lemon
  • 1 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp coconut sugar
  • 1 tsp dried thyme
  • pinch of sea salt
  • pinch of pepper
  • 1 oz of goat cheese per serving (optional)
  1. Preheat oven to 400 degrees.
  2. Rinse beets & place in ceramic pan with ½ cup of water. Cover with aluminum foil and roast for 1 hr or until tender with a fork.
  3. Once beets are cooked, strain & rinse with cold water so that they are a little easier to handle. Peel outer layer off. This should come off easily with your fingers. Then chop into smaller pieces and place in bowl (preferably one with a lid).
  4. Add lemon juice, apple cider vinegar, Dijon mustard, coconut sugar, thyme, sea salt & pepper. Add chopped apple and place lid on bowl. Shake it up well!
  5. Serve with 1 oz of goat cheese or place in fridge until ready to use that week.



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4 Responses to Roasted Beet & Apple Salad

  1. Judy Immonen says:

    Grandmas are so neat aren’t they ?!? YOUR beets look amazing & I bet Grandma would love them.

    • Suzanne says:

      Thanks Judy! I certainly would not change my Grandma for anything, that’s for sure! She is a riot! I might be able to get her to try these one day ;)

  2. Sally Cumming says:

    Yum! Suzanne— I am enjoying these WONDERFUL posts!!! Fabulous job. I also like beet leaves with the stems–cooked like swiss chard.. Your Dad & I had it often when we were growing up.

    • Suzanne says:

      Thank you Sally for reading & all your support!!!! Beet leaves are also very good for you and often I will cook them up with mint & sprinkle with some feta…very good for you!

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