Beet, Apple, and Cranberry Salad Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 4 medium beets
  • 4 teaspoons + ¼ cup olive oil, divided
  • 2 tablespoons rosemary-infused apple cider vinegar (or plain apple cider vinegar)
  • 1 tablespoon honey
  • salt, to taste
  • pepper, to taste
  • 2 cups baby arugula
  • 2 small apples, sliced
  • ¼ cup fresh cranberries
  • ¼ cup dried cranberries
  • ¼ cup toasted pumpkin seeds
  • ½ cup goat cheese, crumbled
Directions
  1. Preheat the oven to 400 F.
  2. Wrap the beets individually in foil, drizzling each one with 1 teaspoon of olive oil.
  3. Lay foil-wrapped beets on a baking sheet.
  4. Transfer beets to the oven to roast for 45 minutes until tender. Depending on the size of the beets, you may need to roast them longer.
  5. Make the vinaigrette by whisking ¼ cup olive oil, vinegar, and honey with salt and pepper.
  6. Arrange arugula in a bowl.
  7. Top arugula with sliced apples.
  8. Thinly slice the fresh cranberries and add them to the salad.
  9. When beets are cool enough to handle, rub off the skins with a paper towel.
  10. Slice beets into ½-inch thick slices. Add beet slices to the bowls.
  11. Sprinkle with dried cranberries.
  12. Sprinkle with pumpkin seeds.
  13. Crumble goat cheese over salad.
  14. Drizzle with vinaigrette.
  15. Serve beet, apple and cranberry salad immediately.