Ingredients for Apple Beet And Walnut Salad
- 2 medium beets
- 2 tablespoons walnut oil
- 2 tablespoons apple cider
- 1 1/2 teaspoons lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 0 Ground Aniseed
- 2 medium tart apples
- 1/4 cup walnut pieces
- 6 cups torn boston lettuce
- 1/8 teaspoon ground cinnamon
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How to Make Apple Beet And Walnut Salad
- Wash beets thoroughly but do not trim the roots or greens.
- Place beets in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 30-45 minutes, or until tender when pierced with a fork.
- Immediately transfer beets to a bowl of ice water to stop the cooking process. Once cool enough to handle, peel and cut into 1cm cubes or small slices.
- In a small jar with a tight-fitting lid, whisk together apple cider, walnut oil, lemon juice, apple cider vinegar, salt, pepper, and cinnamon. Shake well to emulsify.
- Core and chop the apple into bite-sized pieces. To prevent browning, toss with a small amount of lemon juice.
- Wash and dry the lettuce. Tear into bite-sized pieces.
- Arrange lettuce on serving plates. Top with the chopped apples, beets, and walnuts.
- Drizzle the dressing evenly over the salad and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
49g
Fat
6g
Carbs
6g