Beet and Apple Salad with horseradish and lemon juice is a favorite of mine. If you’re like me and love beets, but don’t know many recipes, this old-fashioned dish from my grandmother is perfect. She always found ways to make us eat more fruits and veggies. This salad complements almost any meal, and I even enjoy it with sandwiches. It’s one of my favorites, and I’m glad to have this family recipe that keeps my love for beets strong.
Eating beets can boost your energy, support heart health, and even help detoxify your body. They’re rich in antioxidants, fiber, and vitamins, making them a great addition to a balanced diet. Plus, their vibrant color adds a pop of nutrition and visual appeal to any meal!
For more beet inspiration, consider these tasty ideas:
Ingredients
Instructions
- Put whole, unpeeled beets in an oven-safe dish. Bake them in a preheated oven at 450 °F (ca. 232 °C) for 1 hour and 30 minutes. Once done, remove the beets from the oven and let them cool down completely. Store them in the refrigerator until you're ready to peel and use them.
- To shred the roasted beets and apples, use the large holes on a box grater or a food processor with a shredding attachment. This step will create a uniform texture for your salad, ensuring each bite has a nice mix of beet and apple flavors.
- To prepare the onion: Cut it lengthwise into two halves, then peel one half. Finely dice the peeled onion half and combine it with the grated beets and apples.
- Finish the salad by adding vegetable oil, lemon juice, and horseradish. Season with salt and pepper to taste. Mix all the ingredients thoroughly to combine the flavors. Serve immediately, or store the salad in the refrigerator for up to two days. This refreshing beet salad will keep well and remain delicious for a few days. For an extra burst of freshness and color, garnish the salad with a sprinkle of chopped parsley before serving.