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.
Delicious Flavor Swaps:
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!