This Beet Apple Salad has walnuts, goat cheese, and honey for a delicious and simple side dish!

Chopped Apple and Beet Salad in White Square Dish

I never know what I’m going to walk out with when I go to the grocery store, but today I found some loose beets for 99 cents a pound and HAD to snatch a couple of them up!  I wasn’t sure what I was going to do with them, but when I got home and saw my 5 pound bag of Granny Smith apples, I paired them together in a salad.

Roasted Beet and Pink Stained Apple Salad with Herbed Goat Cheese and Toasted Walnuts

This Beet Apple Salad has walnuts, goat cheese, and honey for a delicious and simple side dish!

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  • 3 beets
  • 1 apple I used Granny Smith because I like how tart they are, but choose your favorite
  • 1/2 cup toasted walnuts
  • 2 tbsp goat cheese
  • 5 sprigs of fresh tarragon or parsley if you don't like anise flavor
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp honey


  • Start by scrubbing the beets with a vegetable brush under cold water, then wrap them up individually in aluminum foil. Even if there are loose little roots or nubs on the beets, do not trim them or the beets will bleed during cooking. Now roast them in a 375 degree oven for 45 minutes, until you can easily pierce through them with a paring knife.
  • After the beets have cooled a little bit, peel the skin off and cut them up into bite sized pieces.
  • Next dice the apple up, toss them with the beets in a bowl, staining the apples a beautiful pink color. Crumble up the walnuts with your fingers to break them up into little pieces and throw them into the bowl. Chop up the tarragon leaves (tarragon has an anise flavor, so leave it out if you don’t like it, though I think tarragon goes beautifully with beets) and mix those into the bowl along with the goat cheese.
  • To make the dressing, whisk together the honey and lemon juice, and pour it onto the beet and apple salad to marinate, and toss frequently. Serve and enjoy!


You can toast nuts by either keeping them moving in a skillet over medium heat for 5 minutes, or spreading them out on a sheet pan and roasting for 5 minutes in a 400 degree oven. Toasting amplifies the nutty flavor of the walnuts.


Calories: 261kcal, Carbohydrates: 30g, Protein: 6g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 4mg, Sodium: 99mg, Potassium: 417mg, Fiber: 5g, Sugar: 23g, Vitamin A: 155IU, Vitamin C: 6.8mg, Calcium: 49mg, Iron: 1.5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.