Apple & beet salad with a Disney twist! Let me apologize now. Some of you are surely here for a kid-friendly beet recipe. You can try to get your kids to eat it – I certainly won’t stop you – but it was actually created for an adult dinner party. I’ve been discussing how to host a fancy dinner party over the last couple of weeks (part 1 and part 2 if you’re interested), and I had this lovely plan to culminate it with a discussion of my Disney-themed party. However, since I had to create my own recipe, I figured I’d throw this in first.
I found this really beautiful apple and beet salad on Food and Wine when I was searching for salad ideas for the party. It was an instant obsession. Everyone knows who the evil queen is, right? She wanted poor, beautiful Snow White to eat her poisoned apple. She also had a thing for ripping people’s hearts out, which is a little bit on the evil side, but to each their own I guess. Anyway, I looked at this salad and saw the beets, which look a little like hearts, had dyed all the apples red. They looked a little… poisoned. So that was it. I knew I had to serve apple & beet salad at my party. Unfortunately, my husband hates beets and he’s my tester, so I revised the whole recipe to make it less beet-heavy. Here’s what I came up with.
Recipe for Apple & Beet Salad
Serves 2-4, 15 minutes active, 75 minutes cook time
2 green apples
2 tbsp apple cider vinegar
2 tbsp olive oil
salt & pepper to taste
1/4 cup goat cheese
- Cut the greens off the beets, leaving about 2 inches on the bulb. Save the greens for later. Next, put the beets in an aluminum foil-lined pan and roast at 450° for 45 minutes – 1 hour.
- When the beet is ready, pull it out and let it cool. While it cools, cut the apples into slices and take the ends off the greens.
- Peel roasted beet. The skin should come off easily with your hands or a towel.*
- Chop beet into small pieces, about 1/2 inch. Try to retain as much of the juice as you can.
- In a medium bowl, mix the beet pieces with apples. The apples should start turning pinkish-red.
- In a separate bowl, toss the beet greens with apple cider vinegar, olive oil, salt, and pepper.
- Put greens on plate, followed by apples and small beet chunks.
- Add walnuts and goat cheese. Then you’re ready to serve!
*If you are not a regular beet chef, here’s a great tutorial on roasting beets. It’s how I learned. Also, if you didn’t gather from the pictures that beets turn everything red, beware – they turn everything red. You might want to wear gloves. I don’t personally, but I do wind up washing my hands a LOT, so it’s something to consider. The less you like beets, the smaller the beet pieces should be. I enjoy them, but the hubby doesn’t, so I make them small enough to be mixed in with an apple bite. You can toast the walnuts up if you want to. Just put them in a pan on your stove. Nice and simple. In fact, all of this is simple! But it looks pretty nice, so I think having an apple & beet salad at my dinner party will work out just fine. Enjoy!