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Speedy Apple-Beet Salad

Photo: Johnny Miller; Styling: Sarah Smart


Hands-on time 13 mins
Total time 13 mins
Yield Serves 8
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.


  • 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)

Nutrition 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

How to Make It

  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.