Speedy Apple-Beet Salad

Speedy Apple-Beet Salad Recipe
Photo: Johnny Miller; Styling: Sarah Smart


Hooray for the food processor, which makes this crisp, refreshing salad a snap to make. Honeycrisp apples have peel that ranges in color from bright red to golden--pick the redder ones, as they tend to be sweeter. Don't make this dish too far ahead, as it might discolor; aim for no more than 30 minutes before you plan to serve it.


Serves 8
Total time: 13 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 13 Minutes
Total: 13 Minutes

Nutritional Information

Calories 129
Fat 9.4 g
Satfat 1.4 g
Monofat 3.2 g
Polyfat 4.5 g
Protein 2.4 g
Carbohydrate 10.4 g
Fiber 1.7 g
Cholesterol 3 mg
Iron 0.4 mg
Sodium 254 mg
Calcium 35 mg


2 Honeycrisp apples, unpeeled, cored, and cut into thin wedges
1/4 cup fresh lemon juice
1 tablespoon sugar
2 medium golden beets, peeled and cut into wedges
1/4 small red onion, cut into two wedges
1/3 cup fresh flat-leaf parsley leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 1/2 tablespoons Dijon mustard
1/2 cup walnut halves, toasted
1 ounce blue cheese, crumbled (about 1/4 cup)


1. Thinly slice apple wedges in a food processor fitted with a slicing blade. Combine apples, lemon juice, and sugar in a large bowl; toss to coat. Slice beet and onion wedges in food processor fitted with a slicing blade; add beet mixture and parsley to apple mixture. Sprinkle with salt and pepper. Stir in oil and mustard; toss gently to coat. Arrange about 2/3 cup salad on each of 8 plates; top each serving with 1 tablespoon walnuts and about 1 1/2 teaspoons cheese.