Easy Beet and Apple Salad with Walnuts and Fresh Herbs
This easy beet and apple salad with walnuts and parsley takes 10 minutes with pre-cooked beets. It’s a colorful, make-ahead holiday side.
Beet lovers will jump for joy over this easy beet and apple salad! It takes just 10 minutes with pre-cooked beets, crisp apples, crunchy walnuts, and fresh parsley. It’s gluten-free and vegan, and it keeps well in the fridge for yummy leftovers.
Here’s how I know a recipe is REALLY tasty. Mr. Spicy, my not-so-leftover-loving hubby, happily eats it for lunch the next day. This makes me so happy!
That gorgeous ruby red color also makes it a festive make-ahead side for Thanksgiving and Christmas. Or pile it on greens for a light lunch. You’ll need…
Beet and Apple Salad Ingredients
- Pre-cooked beets. I like the pre-cooked beets from Trader Joe’s. No pre-cooked beets? Scroll below for easy ways to cook your own.
- 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. Scroll down for other fresh herb swaps.
- Pantry staples. Oil, Vinegar, Salt, Pepper.
No Pre-Cooked Beets? No Problem
- Roast them. Wrap scrubbed whole beets in foil and roast at 400°F until fork-tender, about 45 to 60 minutes depending on the size. Let them cool, then rub off the skins.
- Steam them. Peel and cube the beets, then steam until tender, about 15 minutes.
- Use canned. Drain and rinse, then chop.
- Go raw. Peel and shred the beets for a crunchier, brighter salad.
Why Beet and Apple Salad is Good for You
This simple salad packs a lot of nutrition into every colorful bite. Beets are a natural source of dietary nitrates, which your body uses to make nitric oxide, a compound that supports healthy blood flow. (1)
Walnuts provide plant-based omega-3 fats (2), and nuts are one of the brain-healthy food groups in the MIND diet. Add apples for fiber, crunch, and more deliciousness!
Delicious Flavor Swaps
- Have fun trying different flavored vinegars (i.e., 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: shredded carrots, arugula, or citrus zest!
- Enjoy cheese? Crumble in a little feta or goat cheese.
Serving Suggestions:
- Holiday Side. Serve it with your Thanksgiving or Christmas mains, or alongside my Vegan Stuffed Acorn Squash for a cozy plant-based meal.
- Side Dish. Enjoy as a yummy side dish with veggie or turkey burgers, roast chicken, or baked fish. See all my side dish recipes here.
- 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 and apple salad is easy to make ahead and keeps well in the fridge for up to 3 days.
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🌟 Tips for the Best Beet and Apple Salad
- Dress the apples first. Tossing the apples with the vinegar helps keep them from browning. Then add the beets last, so the whole bowl doesn’t turn pink right away.
- Toast the walnuts. If you’ve got extra time, a few minutes in a dry skillet over medium heat makes them extra crunchy and flavorful.
- Keep the crunch for leftovers. If you’re making it ahead, store the walnuts separately and stir them in right before serving.
Easy Beet and Apple Salad with Walnuts
Ingredients
- 16 ounces pre-cooked beets, e.g. 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 and apples into bite-size cubes. Chop the walnuts and parsley.
- In a serving bowl, toss the apples with the vinegar, oil, salt, and pepper. Add the walnuts and parsley, then gently stir in the beets.
- Serve right away or chill in a sealed container until ready to serve.
Notes
- Have fun trying different flavored vinegars (i.e., 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.
- If you eat dairy, this would be delicious with goat cheese or feta.
- 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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Did you make this recipe?
Please leave your comments, and if you loved it, give it a 5-star rating! And please share this post with your friends and family, or take a photo and tag me on Instagram @thespicyrd.Thanks so much for your support!
And don’t forget to sign up for my newsletter to get new gluten-free recipes, nutrition tips, meal plans, reader discounts, and more delivered straight to your inbox!
Thank you very much for these great recipes.
In India also now people have become very much health conscious and they have adapted of habit of taking healthy food in every meal. This salad is full of nutritious values so I am going to make this today itself as almost all ingredients are available at my home