A perfectly colorful fall salad, full of tastes and flavors both delicious and gorgeous to look at. Full of both beets and apples, this salad has something for everyone.
Beets are a good, healthy addition to any meal. I make a lot of beet dishes because their color is wonderful and they’re so unique. I especially love freshly roasted beets, as prepared for this colorful fall salad.
You can even prepare this salad up earlier in the day to save time. Just be sure to soak the apples in a mixture of water and one tablespoon of white wine vinegar for ten minutes, then drain, to prevent the apples from turning brown.
Colorful Fall Salad with Beets and Apples
1 lb red or yellow beets, peeled and cut into quarters (You can use half red and half yellow as well)
2 teaspoons white wine vinegar
1/2 cup thinly sliced red onions
1 tablespoon white wine vinegar
1 Gala apple, thinly sliced
3 cups baby arugula
3 cups baby kale
1/4 cup toasted, chopped walnuts
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1 tsp. sea salt
1 tsp. black pepper
1 tsp. spicy brown mustard
Spray a medium size roasting pan with cooking oil and fill with beets. Roast at 400F for 30 minutes, turning once. Remove from the oven and sprinkle with vinegar. Cool and refrigerate for 4 hours, or over night.
Place sliced red onions in a bowl and cover with 1 tablespoon vinegar for 30 minutes, then drain.
Arrange arugula, kale, apples, and onions on a plate. Top with walnuts.
With a wire whisk combine oil, vinegar, salt, pepper, and mustard to make dressing. Serve with salad dressing on the side.