Apple Beet And Walnut Salad Recipes

ROASTED BEET AND APPLE SALAD

Steps:

• Preheat oven to 400°
• With cooking spray, lightly spray a piece of foil large enough to loosely wrap quartered beets.
• Place beets on the oiled side of the foil, and loosely wrap to make a sealed package.
• Put foil-wrapped beets on a baking sheet in the center of the oven and roast 30-45 minutes until tender.
• In the last 5 minutes of roasting time, spread walnuts on the baking sheet alongside the roasting beets to toast.
• Remove beets and walnuts from the oven, remove beets from foil, and allow to cool.
• When beets are cool, slice the quarters into thinner wedges.
• Make the dressing, by whisking lemon juice, olive oil, vinegar, parsley, and salt together in a bowl.
• Add apple slices, beet slices, and walnuts to the bowl and toss with the dressing.
• Serve immediately, or refrigerate and serve chilled

BEET AND APPLE SALAD

Steps:

• Toss the apple, celery and shallots in a bowl with the lemon juice.
• Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.

APPLE, BEET, AND WALNUT SALAD WITH LEMON-MISO VINAIGRETTE

Steps:

• In a small bowl, whisk the rice vinegar, lemon juice, mustard, shallot, and garlic; let sit for 3 to 4 minutes. Whisk in the miso, and then slowly whisk in the oil until emulsified. Stir in the hot sauce, if using.
• In a 2- to 3-quart pot, simmer the beets in water to cover until crisp-tender, 20 to 25 minutes. Drain and set aside until cool enough to handle, and then peel. Halve and thinly slice. Arrange on a platter or salad plates and lightly season with salt and pepper.
• In a large bowl, combine the arugula and apples, and season with salt and pepper. Toss with 1/2 cup of the vinaigrette.
• Mound the greens and apples on top of the beets, sprinkle with the walnuts and dill, and serve.

APPLE AND WALNUT SALAD

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

APPLE, BEET AND WALNUT SALAD

Steps:

• Wash but do not trim the beets.
• Boil them until tender and remove them to cold water.
• (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
• Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
• Core and chop the apples.
• Wash, dry, and tear up the lettuce.
• Arrange it on plates with the apples, beets and nuts over it.
• Drizzle the dressing over the salads.

BEET AND WALNUT SALAD

Steps:

• Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
• Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.

BABY BEET SALAD WITH WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
• Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
• Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
• Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

CHICKEN, BEETS, APPLE AND WALNUT SALAD

Steps:

• Grill chicken breast from frozen, seasoning with salt and pepper to taste.
• Cool and slice each breast into 4 or 5 slices.
• Wash beets and wrap in heavy-duty aluminum foil, Bake on cookie sheets at 350 for 45 minutes or until done.
• Peel beets, cut julienne.
• Mix vinegar, honey, Dijon, salt and pepper.
• Gradually whisk in olive and walnut oil until blended.
• Arrange endive and radicchio on individual plates, top with chicken slices, apple slices and beet slices.
• Sprinkle with cheese.
• Drizzle evenly with dressing.