When someone shares recipes that are easy and healthy, I’m all ears. That is why I LOVE sharing the ones we make with you. This really isn’t considered a recipe because it is so dang simple. But, I wanted it to have a permanent spot here on our website. Because it’s a salad that I often forget about. We started making this delicious beet and apple salad years ago and every now and then get a hankering for it. Today was the day. You may have remembered that I planted beets in our garden early summer. I only planted a little so my crop wasn’t that exciting, but I still had a small crop. And, I guess that’s what counts. It is the first thing I thought of when I finished roasting the beets this past weekend.
Let’s get into the delicious beet and salad recipe.
First off, this salad contains apples and beets both. There is something about the combination of the two that is delicious. Add the fresh green onion and the salty parmesan cheese and YUMMY! We usually use tuna for this recipe but that can be substituted for any protein that you like… chicken, shrimp, etc. Also… we usually use apple cider vinegar and olive oil for a dressing, but you an use a lemon vinaigrette if you aren’t a fan of apple cider vinegar. Both of those work for this salad.
Tuna – Or protein of your choice: chicken, shrimp (We love tuna for this salad.)
Apple – We love fuji for the crunch and tartness
Beets – Roasted – See my instructions below
Apple cider vinegar/olive oil – Fresh lemon and olive oil is delicious, too
Salt and Pepper
We love our beets warmed up. I think it makes it more comforting for some reason. Maybe it’s because I have been chilly all day due to the weather being in the 60s. I’m currently not used to those temps. It is truly such a delicious and very healthy recipe. We each split a family pack of tuna so that topped us off at about 40 grams of protein for this meal, which is great for a lighter lunch.
I have roasted beets a lot of different ways and I find this to be the best. It keeps them from drying out and not taste like dirt. 😜 I wash and peel mine. I’ve heard of people leaving the skin on and take it off after roasting, but that is when we taste dirt… no matter how well we clean them. Cut them all to bite size pieces so that they cook evenly and quicker. I usually spray a pan with cooking spray and toss them directly into a baking dish with a little sea salt. And then add a few pieces of real butter. Cover with foil. Roast at 350 degrees for about 30 minutes. Remove the foil and roast for another 20 minutes or until they are done.
They almost taste like candy to me. SO DELICIOUS.
Let me know if you try this delicious beet and apple salad recipe.
I usually share all of my recipes on my website so you can always check out all of them in the RECIPE section. Enjoy!