The combination of sweet roasted beets and crunchy, sweet-tart apples makes a great salad. The only real effort required to make this salad is roasting fresh beets. I’m in the peel after roasting camp, which actually makes roasting beets pretty easy (but still a bit messy). My method for roasting beets is similar to this how-to from the kitchn. Once your beets are roasted and peeled, it’s salad time.
Beet and Apple Salad Recipe
3 cups fresh arugula leaves
1/2 cup coarsely chopped roasted beets
1 small apple, cut into bite-size chunks
2 tablespoons chopped toasted hazelnuts
2 teaspoons extra virgin olive oil
1 teaspoon sherry vinegar
Fine sea salt and freshly ground black pepper
In a large bowl combine arugula, roasted beets, apple chunks and hazelnuts. Drizzle with olive oil and sherry vinegar; toss to coat. Season to taste with salt and black pepper.
Makes 1 BIG salad
Tip: The recipe makes one meal-sized salad. The ingredient amounts can easily be doubled or tripled to serve as a starter or side salad at the holidays. Go on, share!