Beet Salad with Apples, Raisins and Walnuts

beet salad with apples, raisins and walnuts

A vegetarian dinner with earthy beets, tart apples and crunchy walnuts


  • 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 to taste

*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 on the honey and adjust the seasoning to taste. Sprinkle with the chopped walnuts.


This serves 2 as a main dish or 3 – 4 as a side dish

Keywords: beet salad, beets, apples, summer sald