Description
Roasted beets release earthy sweetness against crisp apples and toasted walnuts. A tangy honey-lemon mustard dressing coats mixed greens, delivering a colorful salad brimming with contrasting textures and bright, zesty flavor.
Ingredients
- 4 medium beets
- 2 medium apples
- 4 cups mixed salad greens
- 1/4 cup walnuts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Wrap beets individually in aluminum foil and roast for 45 minutes or until tender.
- Let beets cool, then peel and cut into thin wedges.
- Core and thinly slice apples, then toss with a teaspoon of lemon juice to prevent browning.
- Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl.
- In a large bowl combine salad greens, beet wedges, apple slices, and walnuts.
- Pour dressing over the salad and toss gently to coat.
- Divide salad among plates and serve immediately.
Notes
- You can roast beets a day ahead and store them in the refrigerator.
- For extra flavor add crumbled goat cheese or feta on top.
- Replace walnuts with pecans or almonds for a different crunch.
- Keep dressing chilled in an airtight container for up to two days.