Golden Beet Salad with Maple Dijon Dressing (vegan optional)

Golden beet salad on a platter with spoons.

5 from 2 votes

Golden Beet Salad with Maple Dijon Dressing (vegan optional)

Golden Beet Salad combines tender beets, crisp apples, and crumbly blue cheese, and is topped with crunchy pecans. It's all brought together with a warm maple Dijon dressing. Perfect as a side or a main dish.

Prep Time15

Cook Time1

Total Time1 15

Course: Salad, Side Dish

Cuisine: all

Diet:

Servings: people

Calories: 219kcal

Author: Ruth Grindeland

Equipment

1 Baking sheet
1 chef knife
Aluminum Foil
A Small Bowl or Mason Jar

Ingredients

Salad

5-6 golden beets
2 tablespoons olive oil
2 apples
¼ cup blue cheese/vegan blue cheese
¼ cup pecans, crushed
½ red onion. thinly sliced (optional)
5 ounces greens Mixed spring greens, spinach or arugula
salt and pepper to taste

Dressing

2 tablespoons olive oil
1 tablespoon maple syrup
2 teaspoons apple cider vinegar
1 teaspoon dijon
1 clove minced garlic
salt and pepper

Instructions

Step One: Oven Roasted Beets

Preheat your oven to 425°F (220°C).
Trim off the green tops from the beets. Wash any dirt and debris on the surface. There's no need to wash or peel the beets at this stage.
Wrap each beet in an individual foil packet, adding a generous drizzle of olive oil and a pinch of salt inside,
Place these foil packets on a rimmed baking sheet and set them in your oven. Roast for about 60-90 minutes. The exact time will depend on the beets' age and size. You'll know they're done when you can easily insert a fork into the middle of each beet.

Step Two: Peeling

Once roasted, let the beets cool down to room temperature. You can rinse them under cold water in a colander for quicker cooling.
When they're cool, the skin should peel off effortlessly. You can gently use your fingers or a paring knife to remove the skin.

Step Three: Prep the Veggies

Wash and thoroughly dry your choice of greens.
Thinly slice the red apple and red onion.

Step Four: The Dressing

Whisk together all the ingredients. Set aside while you assemble the salad.

Step Five: Assemble the Salad

Start by laying out a bed of your prepared greens.
Arrange the oven-roasted beets, thinly sliced apples, red onion, crumbles of blue cheese (or your cheese of choice), and pecans over the greens.
Finally, drizzle the dressing over the salad. Add a sprinkle of salt and freshly ground black pepper to taste.

Notes

Substitution Suggestions

- Apples: Would you prefer a different fruit? Try thinly sliced pears!

- Beets: If golden beets are unavailable, red beets are a perfect alternative.

- Cheese: Not a fan of blue cheese or vegan blue cheese? Substitute with crumbled goat cheese for a creamy texture or feta cheese for a tangy alternative. Both come in a dairy-free alternative. I recommend the Follow Your Heart brand.

- Greens: If arugula, mixed greens, or spinach aren't your preference, try kale, romaine, or butter lettuce.

- Nuts: Substitie with crunchy walnuts, almonds, or even pine nuts!

- Red Onions: Substitute with thinly sliced shallots for a milder flavor.

Allergy Information – Nut Allergy: Please note that this recipe includes pecans. If you or any of your guests have a nut allergy, you will need to remove the nuts from this recipe or substitute them with a nut-free alternative such as pumpkin seeds or sunflower seeds.

Making Ahead: If making this salad ahead, store the dressing separately

Storing: This salad can be refrigerated for up to three days in an airtight container. To preserve the color of the apple, sprinkle it with fresh lemon juice or add fresh slices when you are ready to serve it.

Nutrition