Easy Apple and Beetroot Salad Recipe

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This stunning apple and beetroot salad recipe is one you need in your armoury! The perfect side or addition to any BBQ, this super easy beetroot salad is light, refreshing and absolutely delicious. Read on for the full recipe and plenty of helpful tips.

A few weeks ago I sampled an apple and beetroot salad from a local takeaway. After one bite I knew that I needed to create my own, it was amazing!

With bags of tasty inspiration, this Kitchen Mason apple and beetroot salad recipe was born! Honestly, it really is incredible. I’ve never thought of putting beetroot and apple together but it works perfectly. I even use this combo in my beetroot chutney recipe, it’s that good!

Add in some good quality, creamy feta and you’ve got yourself the perfect side salad for almost any occasion. Even my 6 year old daughter loved this (which really took me by surprise because, you know, vegetables). The WHOLE dish disappeared within 24 hours. I fact, the same happened when I made Greek beet salad too. We just love beetroot!

Trust me, if you show up to a garden party or BBQ with a bowl of this apple and beetroot salad and my Mum’s caprese salad, they’ll never want you to leave!

Even better – make this with my Gran’s famous pickled beetroot and they’ll probably ask you to move in.

What does beetroot go well with?

Beetroot pairs well with lots of different ingredients. Apple is obviously one of them! It also goes very well with various cheeses (feta, goats cheese and halloumi), nuts and herbs like mint. Citrus flavours like orange and lemon also work great. And let’s not forget fresh flavoured pairings like carrot, cucumber, garlic and lettuce!

Is beetroot salad easy to make?

Yes! Beetroot salad is very easy to make. It’s basically just chopping and mixing, nothing more. This recipe is suitable for people of all ages and cooking abilities! Just be sure to supervise children when sharp knives are around.

What you need to know

Here’s the part where I share all my knowledge on apple and beetroot salad, so you can make it perfectly first time.

Ingredients

In a simple recipe like this, good ingredients are key. Here’s all you need to know about the ones required for this apple and beetroot salad recipe…

• Beetroot – I used precooked, unflavoured beetroot for this recipe. My Gran’s pickled beetroot (search for the recipe!) would have been better but, so long as it’s cooked, it will work in this recipe.
• Apple – A nice firm eating (not cooking) apple is best. I used a gala apple but if you want a sharper taste, a Granny Smith apple would work very well. Check out how to cut an apple for tips on chopping.
• Spring Onion – Also known as green onions or scallions, these give a lovely milld onion flavour that brings this dish together. Don’t skip it! Do make sure you peel off the top layer and wash them well though.
• Almonds – Flaked almonds are perfect in this recipe. They give just the right thickness and crunch! Also, chopping almonds is a nightmare. Spare yourself the agony and get flaked.
• Feta – This ingredient is important. It must be a good quality, creamy feta for the flavours to balance well. Buy the best you can afford here, it will make a difference.
• Red Onion – We only need a hint of this but it definitely adds to the flavour! You could use a regular white onion in a pinch, but red works best.
• Crème Fraîche – I prefer full fat rather than a reduced fat version, but either will work just fine.
• Oil – A good quality olive oil seems to give the best flavour but most oils you have on hand should work.
• Apple Cider Vinegar – This variety seems to work best with the other ingredients but a white wine vinegar would also work well in a pinch.
• Honey – Any runny honey will be fine, you could also use agave syrup too.
• Mustard – Dijon is my favourite in this recipe but a wholegrain mustard could work well too.

How to make apple and beetroot salad – recipe summary

1. Mix together the beetroot, apple, spring onion, flaked almonds, red onion and feta
2. Whisk together all the dressing ingredients and stir through the salad.
3. Pour into a serving dish and serve.

Recipe tips

Here are some tips that I think you will find helpful. Remember, I make the mistakes so you don’t have to!

• Buy the best ingredients you can afford. In a recipe as simple as this, there’s nowhere to hide.
• Make this beetroot salad as close to serving time as you can for best flavour. It will keep in the fridge for a day if you really needed to make it in advance though.
• Experiment with different flavoured cooked beetroots to find your favourite! (You can buy lots of different types in the supermarkets now.)
• Don’t add more than the recommended amount of red onion or it will over power the dish.
• Make sure you use a creamy feta as it balances the whole salad incredibly well.

How to store apple and beetroot salad

Apple and beetroot salad is best eaten fresh but can be covered and stored in the refrigerator for up to 2 days if needs be.

Apple and Beetroot Salad – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 6.

For the salad

• 500g (17.6 oz) Beetroot, diced and cooked
• 100g (3.5 oz) Apple, peeled cored and cubed
• 4 x Spring Onions, sliced
• 40g (1/2 Cup) Flaked Almonds
• 3 tbsp Red Onion, finely diced
• 120g (4.2 oz) Good Quality Feta Cheese, crumbled *

For the dressing

• 2 tbsp Crème Fraîche *
• 3 tbsp Olive Oil
• 1 tbsp Apple Cider Vinegar
• 1 tbsp Honey *
• 1/2 tsp Dijon Mustard
• 1/4 tsp Salt
• 1/4 tsp Pepper

*For a dairy free/vegan version: use plant based feta (Violife make a good one of these), plant based crème fraîche (Oatly make a great one) and agave syrup in place of the honey.

Essential equipment

• Chopping Board
• Sharp Knife
• Large Mixing Bowl
• Spoon
• Whisk
• Small Bowl
• Serving Dish

Instructions

First, weigh and chop all your ingredients on a chopping board using a sharp knife. Then add the diced cooked beetroot (500g | 17.6 oz) to a large mixing bowl.

Followed by the peeled, cored and cubed apple (100g | 3.5 oz), sliced spring onions (x 4), flaked almonds (40g | 1/2 Cup), finely diced red onion (3 tbsp) and crumbled feta (120g | 4.2 oz).

Now give everything a really good stir through.

To make the dressing, whisk together all the ingredients in a small bowl (2 tbsp Crème Fraîche, 3 tbsp Olive Oil, 1 tbsp Apple Cider Vinegar, 1 tbsp Honey, 1/2 tsp Dijon Mustard, 1/4 tsp Salt, 1/4 tsp Pepper).

Pour it over the salad and mix thoroughly until everything is nicely coated.

Now tip your beautiful apple and beetroot salad into a nice, large serving dish.

If you like, you can top with a little more crumbled feta, flaked almonds, spring onion and red onion rings for decoration. (This is entirely optional!)

Serve immediately to your (definitely) salivating guests and enjoy!

Other recipes you might like…

• Easy potato salad recipe
• Homemade tzatziki recipe
• Easy fresh tomato salsa
• Bacon halloumi bites

Have you made this recipe?

Have you made this beautiful apple and beetroot salad? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

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Apple and Beetroot Salad - Printable Recipe

Yield: 6

Prep Time: 20 minutes

Total Time: 20 minutes

The perfect side or addition to any BBQ, this super easy apple and beetroot salad is light, refreshing and absolutely delicious!

Print

Ingredients

For the Salad

• 500g (17.6 oz) Beetroot, diced and cooked
• 100g (3.5 oz) Apple, peeled cored and cubed
• 4 x Spring Onions, sliced
• 40g (1/2 Cup) Flaked Almonds
• 3 tbsp Red Onion, finely diced
• 120g (4.2 oz) Good Quality Feta Cheese, crumbled *

For the Dressing

• 2 tbsp Crème Fraîche *
• 3 tbsp Olive Oil
• 1 tbsp Apple Cider Vinegar
• 1 tbsp Honey *
• 1/2 tsp Dijon Mustard
• 1/4 tsp Salt
• 1/4 tsp Pepper

Essential equipment

• Chopping Board
• Sharp Knife
• Large Mixing Bowl
• Spoon
• Whisk
• Small Bowl
• Serving Dish

Instructions

1. Prepare/chop all your ingredients on a chopping board with a sharp knife then place the beetroot into a large mixing bowl.
2. Add the apple, spring onion, flaked almonds red onion and feta.
3. Stir briefly to mix everything up.
4. Whisk together all the dressing ingredients in a small bowl then pour over the salad. Mix thoroughly until all ingredients are coated.
5. Tip the salad into a serving dish and decorate with some more crumbled feta, flaked almonds, spring onion and a few red onion rings if you like. (Optional)

Notes

*For a dairy free/vegan version: use plant based feta (Violife make a good one of these), plant based crème fraîche (Oatly make a great one) and agave syrup in place of the honey.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the 'What you need to know' section (especially the 'Recipe tips' part!) for lots of helpful information before you begin making this recipe.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 24mgSodium: 399mgCarbohydrates: 17gFiber: 3gSugar: 13gProtein: 6g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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