Beet, Apple, And Cranberry Salad Recipe

This beet, apple, and cranberry salad celebrates the festive red berry with two options that combine its explosive flavor with sweet ingredients to show its versatility.

4 medium beets 4 teaspoons + ¼ cup olive oil, divided 2 tablespoons rosemary-infused apple cider vinegar (or plain apple cider vinegar) 1 tablespoon honey salt, to taste pepper, to taste 2 cups baby arugula 2 small apples, sliced ¼ cup fresh cranberries ¼ cup dried cranberries ¼ cup toasted pumpkin seeds ½ cup goat cheese, crumbled



Heat oven to 400 F. Individually foil the beets and drizzle with 1 teaspoon of olive oil. Beets foil-wrapped on a baking sheet.

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 To tenderize beets, roast in oven for 45 minutes. Beets may need longer roasting depending on size. 

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To make the vinaigrette, whisk ¼ cup olive oil, vinegar, honey, salt, and pepper. Arrange arugula in bowls. 

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Add apple slices to arugula. Add thinly sliced fresh cranberries to the salad. 

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Remove beets' skins with a paper towel after cooling. Cut beets into ½-inch slices. 

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Put beet slices in bowls. A sprinkle of dried cranberries. Sprinkle pumpkin seeds. 

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Crumble goat cheese on salad. Dress with vinaigrette. Serve beet, apple, and cranberry salad now.

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