Early Fall Beet and Apple Salad with Walnuts

Sweet beets, tart apples and crunchy walnuts team up in this crisp fall salad. Red beets turn the apples bright pink and make for a stunning presentation. Serves 4.

for the salad


2 large beets, any color
splash of olive oil
2 apples, green or red, sweet or tart
juice of 1/2 lemon
1/4 cup Honey Vinaigrette (see recipe below)
2 tablespoons toasted, chopped walnuts (optional)

how to prepare

  1. Preheat the oven to 400ºF.
  2. Wash and trim the tops and bottoms of the beets, but do not peel them.  Toss the beets with olive oil and wrap them in foil.  Roast them in the oven until tender when pierced with a small paring knife, about 45 – 60 minutes for large beets. Let cool.
  3. Meanwhile, cut the apples from their core.  Cut the apples into 1/2-inch cubes and toss with lemon juice to keep them from turning brown.
  4. When cool enough to handle, peel the beets and cut them into 1/2-inch cubes.  
  5. When ready to serve, toss the beets and apples with half of the Honey Vinaigrette. Add more dressing as desired. Garnish with walnuts and serve.

Tip for peeling beets: With a paper towel in each hand, rub the skin off each beet.  The paper towels keep your hands from turning bright red (if you’re peeling red beets) and do a beautiful job of taking off the skin while maintaining the contour of the beet.

To toast nuts: Preheat the oven to 350 ºF. Spread the nuts in a single layer on a small baking sheet.  Toast the nuts in the oven for 5 or 6 minutes or until they are fragrant.

for the Honey vinaigrette


1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil

how to prepare

  1. In a small bowl, whisk together the Dijon mustard, vinegar, honey, salt and pepper. Slowly whisk in the oil. Refrigerate (up to 1 week) until ready to serve. Makes 1/4 cup.
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