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Beet and Apple Salad with Apple Cider Vinaigrette

Beet and Apple Salad with Apple Cider Vinaigrette

This Beet and Apple Salad with Apple Cider Vinaigrette combines earthy beets and crisp apples with a flavorful dressing for a refreshing dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salads
Cuisine: American
Calories: 304
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Nuts and Greens
  • 1 tablespoon pine nuts toasted
  • 2 handfuls arugula
Vegetables and Fruit
  • ½ cup grated beets
  • ½ piece apple cored and sliced
Vinaigrette
  • 1 tablespoon olive oil
  • ½ tablespoon balsamic vinegar
  • 1 teaspoon maple syrup

Equipment

  • Skillet
  • grater
  • bowl
  • Jar

Method
 

Preparation
  1. Gently toast the pine nuts in a dry skillet or under a broiler, keeping a close eye on them to prevent burning, then set aside.
  2. Grate the beet and core and slice the apple.
  3. Put the arugula in the bottom of a bowl, top with the grated beet, apple, and pine nuts.
  4. Shake together the vinaigrette ingredients (olive oil, balsamic vinegar, and maple syrup) in a small jar or whisk in a small bowl. Drizzle over the salad, toss, and serve.

Nutrition

Serving: 1servingCalories: 304kcalCarbohydrates: 28gProtein: 3gFat: 21gSaturated Fat: 2gSodium: 69mgPotassium: 535mgFiber: 5gSugar: 20gVitamin A: 950IUVitamin C: 13.7mgCalcium: 75mgIron: 1.7mg

Notes

For best flavor, serve immediately after tossing with the vinaigrette. This salad is best enjoyed fresh but can be stored for up to two days without losing its vibrancy when kept in an airtight container.

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