Roasted Beet And Apple Salad With Apple Cider Vinaigrette
Indulge in a vibrant blend of flavors with our Roasted Beet and Apple Salad. Tossed in a tangy Apple Cider Vinaigrette, this refreshing dish offers a delightful combination of sweet and savory notes
Ingredients
For The Beet And Apple Salad:
- 4 Pre-Roasted Beets, Peeled and Diced (Pre-Roasted or Store Bought for convenience)
- 2 Apples, Crisp and Sweet Varieties, Cored and Diced
- 1/4 cup Red Onion, Finely Sliced
- 1/4 cup Chopped Fresh Parsley
- 1/4 cup Chopped Walnuts or Pecans, Toasted (Optional)
- Salt and Black Pepper To Taste
For The Apple Cider Vinaigrette:
- 1/4 cup De La Rosa Organic Apple Cider Vinegar
- 1/4 cup De La Rosa Extra-Virgin Olive Oil
- 2 tbsp Kosher Salt
- 1 clove Garlic, Minced
- Salt and Black Pepper To Taste
Instructions
For The Apple Cider Vinaigrette:
- In a small bowl, whisk together the apple cider vinegar, extra-virgin olive oil, honey (or maple syrup), minced garlic, salt, and black pepper. Adjust the seasonings and sweetness to your taste.
- Set the vinaigrette aside while you prepare the salad.
For The Beet And Apple Salad:
- In a large salad bowl, combine the diced pre-roasted beets, diced apples, finely sliced red onion, chopped fresh parsley, and toasted nuts (if using).
- Drizzle the apple cider vinaigrette over the salad.
- Gently toss the salad to ensure that the ingredients are well coated with the vinaigrette.
- Season with additional salt and black pepper to taste.
- Serve the Beet and Apple Salad with Apple Cider Vinaigrette immediately as a refreshing and nutritious dish.
- This salad is a quick and flavorful option, especially when you have pre-roasted beets on hand. Enjoy!
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