"This is a colorful and delicious autumn salad." — Barrett
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1 1/2 pounds
shredded beet greens
Granny Smith apples - peeled, cored and sliced
unsalted sunflower seeds, toasted
I made this for a dinner party of 16 and it was a resounding success. I followed the recipe exactly, but I later experimented and can make the following suggestions:
1. Instead of fresh oranges, use either canned mandarin oranges or fresh mango.
2. add some fresh arugula-- it's natural peppery taste really adds to the salad.
3. Slice the apples as thin as you possibly can.
4. Use spanish almonds or hazelnuts instead of sunflower seeds.
5. Use both golden and red beets.
6. Add some caramalized onions. To serve 16, I used one medium red onion sliced in 1/4" slices, brushed with olive oil, layered on a baking sheet and roasted in the oven at the same time I roasted the beets. It took about 15-20 minutes. The roasting brings out the natural sweetness of the onions, and they are not at all overpowering or onion-y.
7. Toss greens and the dressing, then add the beets and the warm ingredients at the last minute.
8. Don't make extra because this salad does not save well overnight.
Obviously, I did not like this recipe. Too many beets for the apple and orange. I would put more orange in, leave the apple the same and cut the beets in half. The dressing was good. The apples soaked up the dressing and that was tasty. I have another beet recipe I "should" post and share that I like much better and is easier to prepare.
This is a great summer salad. I grew some beets for the first time and had a couple of apples and an orange sitting around and this recipe was perfect! Light and wonderful in our summer heat. It went perfect with a small stuffed flank steak and a glass of red wine.
I used only one apple, and half the amount of garlic. I would cut the orange slices in half next time I make it - and double the amount of dressing to have extra. The greens were "dry" with the dressing only on the fruits.
Excellent yummy salad full of great antioxidants.
Very yummy! Great for one of the first spring days. It was a little heavy on the apple, and not so much on the beets and oranges, but that is certainly something that's easy enough to adjust. The dressing was just the right amount too!
Someone said "this is the perfect summer recipe" but I disagree. This is perfect for autumn or winter, there are way more exciting fresh things in summer than beets and apples! In fact, I served this as an appetizer to Thanksgiving and it was HUGE, people came back for more salad instead of turkey. I tweaked it: 1. I used canned beets! I drained and sliced into strips. 2. Added arugula and some butter lettuce to beet greens. 3. Used walnuts instead of sunflower seeds. 4. Topped with crumbled goat cheese. 4. Used mandarins, the kind that are so sweet aroudn the holidays. Again, this is most definitely an autumn winter salad, perfect for holiday entertaining.
I make this using half golden beets and half red, and I only cook them to tender-crisp stage. I like to replace some of the beet greens with watercress, and often substitute tangerines for the orange.
Of special note, I double the dressing ingredients, and toss all together.
For a nice Asian style dressing version, try seasoned rice wine vinegar (substituted for raspberry vinegar) with cayenne flakes and a touch of sesame oil.
For variety, my favorite add-ins are dried cranberries, pine nuts, and seasoned ramen noodles.
Surprisingly good! A different way to use the beets in my garden; looks like a restaurant salad on the plate. The toasted walnuts makes the salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Beet, Orange and Apple Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 165
** Calories from Fat: 35
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