Beet Salad with Apples, Raisins and Walnuts – A Summer Salad Recipe

beet salad with apples, raisins and walnuts

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The garden’s harvest each year is totally dependent on a number of conditions, the weather being one of the main factors as to what grows well and what doesn’t. Last year it was a very wet spring and that led to a massive broccoli/cauliflower/romanesco harvest which was awesome as they are my favorite vegetables. I had plenty to freeze for the winter. It was not good for beets. Fortunately the year before had been quite prolific so I still had plenty in the freezer. I used the few that came in for meals like this Beet Salad with Apples, Raisins and Walnuts.

Beets are not a favorite vegetable for me so I make them for the hubby. When the harvest is good I freeze the bulk of them but I do put up some pickled beets as he does enjoy them now and again.

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Beet Salad with Apples, Raisins and Walnuts

Serves 2 as a main dish 3 – 4 as a side

2 medium beets boiled, peel removed and cut into small pieces*
1 medium apple peeled, cored and cut into small pieces
1/4 cup raisins
2 TBS walnuts, toasted and chopped
2 TBS Walnut or Olive Oil
3 TBS rice vinegar
1 TBS honey
salt and pepper

*I boil the beets until they are fork tender. Then I remove them from the water and drop them into ice water or a sink full of cold water. After they are cool the skins will just rub right off. At this point you can use them in a dish like this or they can be sliced and frozen for later use.

  • Preheat oven to 350°
  • Add the walnut or olive oil to the bottom of a baking dish. Swirl it around so that it covers the bottom.
  • Add the beets, the apples and then the raisins.
  • Sprinkle with salt and pepper and then add the rice vinegar. Give the mixture a good stir to make sure everything is coated with the oil and vinegar.
  • Bake in the preheated oven for about 20 minutes until everything is heated through and the apples have begun to soften
  • While the beets are roasting toast the walnuts and chop them into medium sized pieces. Set aside
  • To serve put the mixture in a bowl, drizzle with the honey, adjust seasoning if necessary and sprinkle with the chopped walnuts.

How Was the Beet Salad with Apples, Raisins and Walnuts?

The hubby really enjoyed his beet salad. In fact, he is having the leftovers for his lunch today. The earthy beets, the sweet/tart apple and the raisins came together very well. The walnut oil added a touch of richness and the honey added a binding sweetness that pulled it all together.  He even drizzled a little extra of the vinegar on top because he is a man who loves his vinegar!

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