Early Fall Beet & 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.

Ingredients

2 large beets, steamed until tender
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)

Instructions
  1. Peel the beets and cut them into 1/2-inch cubes.
  2. 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.
  3. 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

Ingredients

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

Instructions
  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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Willowsford Conservancy

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