Roasted Beet and NY Apple Salad with Apple Cider Vinegar Dressing


  • Serving Size
  • Yields
    4 Servings

Nutrition Facts

  • KCal: 256kal
  • Carbs: 27.9g
  • Fat: 26.2g
  • Protein: 5.6g



  • 2 medium fresh beets, tops removed
  • 2 cups New York Honeycrisp apples, thinly sliced
  • ½ cup chopped walnuts
  • 2 ounces crumbled goat cheese
  • 4 cups arugula


  • 4 Tablespoons extra virgin olive oil
  • 2 Tablespoons apple cider vinegar
  • 3 Tablespoons maple syrup
  • Pinch of sea salt
  • ½ teaspoon Dijon mustard


  1. Preheat oven to 400° F.
  2. Fill a large Dutch oven with about an inch of water.
  3. Place beets, skin-on, into Dutch oven and roast, covered, for 35 minutes or until you can poke beets easily with a fork.
  4. While beets are roasting, prepare dressing by whisking remaining ingredients together.
  5. When beets are cool to the touch, slip skins off using a fork. Halve and slice the beets.
  6. Combine Honeycrisp apples, beets, arugula, and dressing. Toss to combine, then add walnuts and cheese. Enjoy!