Beet lovers will jump for joy over this Beet Apple Walnut Salad! It’s easy to make and keeps well in the fridge for yummy leftovers. The recipe is gluten-free, vegan, and paleo.
I know something, like this Beet Apple Walnut Salad, is REALLY tasty when Mr. Spicy, my leftover loathing hubby, eats it the next day for lunch. Like, woah!
We enjoyed it the first night with Seven-spice patties and spicy green harissa (part of our Sunbasket Meal Kit). And, luckily the recipe made a lot of leftovers, enough so I could enjoy it with arugula and a veggie burger the next day. And Mr. Spicy ate it with his egg salad (yuck-not my thing).
And, as if that’s not reason enough to make this yummy salad, did I mention it’s SUPER EASY to make too???
Check out what you need…
Ingredients
- Pre-cooked beets. I like Love Beets or the pre-cooked beets from Trader Joe’s.
- Apple. Honeycrisps are my favorite, but use whatever variety you like. I think tart Granny Smith apples would contrast nicely with the sweet beets.
- Chopped walnuts. I always have some on hand in my freezer.
- Flat Italian Parsley.
- Oil, Vinegar, Salt, Pepper.
Get Creative: Delicious Flavor Swaps
- Have fun trying different flavored vinegars (i.e. apple champagne, apple cider, raspberry, sherry, tarragon)
- Swap the olive oil with walnut, macadamia, or almond oil.
- Not a parsley fan? Try fresh chives, dill, basil, mint, or tarragon instead.
- Get nutty with hazelnuts, pecans, pine nuts, or pistachios.
- Add citrus zest!
Beet Apple Walnut Salad Serving Suggestions:
- Side Dish. Enjoy as a yummy side dish with veggie or turkey burgers, roast chicken, or baked fish.
- Entree. Serve on top of your favorite leafy greens, and add lentils or garbanzo beans for plant-based protein.
- Make Ahead/Meal Prep. This beet-apple walnut salad is easy to make ahead of time and keeps well in the fridge for up to 3 days. I rarely can convince my hubby to eat leftovers, but he happily ate this for lunch the next day!
Easy Beet Apple Walnut Salad with Fresh Herbs
Ingredients
- 16 ounces pre-cooked beets, i.e. Love Beets or Trader Joe's beets
- 2 small apples
- 1/3 cup walnuts, chopped
- 2 tablespoons white balsamic vinegar, or any favorite vinegar
- 2 teaspoons extra virgin olive oil
- 1/2 cup chopped flat leaf parsley
- salt and pepper, to taste
Instructions
- Chop the beets into bite size cubes. Remove core from apple and chop into bite size cubes. Chop walnuts. Chop parsley
- Combine chopped beets, apples, walnuts, and parsley in a serving bowl. Add vinegar and oil, along with salt and pepper to taste. Stir well to combine and serve.
Notes
- Have fun trying different flavored vinegars (i.e. apples champagne, apple cider, raspberry, sherry, tarragon)
- Swap the olive oil with walnut, macadamia, or almond oil.
- Not a parsley fan? Try fresh chives, dill, basil, mint, or tarragon instead.
- Get nutty with hazelnuts, pecans, pine nuts, or pistachios.
- Add citrus zest!
- Enjoy as a yummy side dish with veggie or turkey burgers.
- Serve on top of your favorite leafy greens and add lentils or garbanzo beans for plant based protein.
- This beet apple walnut salad is easy to make ahead of time and keeps well in the fridge for up to 3 days. I rarely can convince my hubby to eat leftovers, but he happily ate this for lunch the next day!
Nutrition
Did you make this recipe?
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