Roast Gold Beet and Apple Salad


  • 2 medium gold beets, unpeeled and scrubbed
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 2 tsp horseradish
  • Salt and pepper to taste
  • 8-10 leaves green leaf lettuce (optional)
  • 1 small unpeeled apple, cored and diced
  • 4 ounces goat cheese, crumbled
  • ¼ cup sunflower seeds


  • Individually wrap each beet in double layer of foil. Roast on baking sheet in 425°F oven until tender, about 1 hour.  Let cool enough to handle; peel and cut into 1/2-inch thick wedges. 
  • Rinse leaves of lettuce and cut into strips if desired.
  • Whisk together oil, vinegar, maple syrup, horseradish, salt and pepper.
  • Place lettuce in large bowl; toss with beets and apple. Toss with dressing.
  • Serve sprinkled with sunflower seeds and crumbled goat cheese.

2 thoughts on “Roast Gold Beet and Apple Salad

  1. Pingback: Roasted Beet, Sweet Potato, Mixed Greens and Shrimp Salad | Recipes for a Healthy You

  2. Pingback: Health and Beets | Pacific Coast Harvest

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