Beet & Apple Recipe
Red and yellow beets, sliced apples, toasted almonds, goat cheese, mandarin oranges over mixed greens with a lemon thyme vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Method
Salad
- 1
Cook and prepare beets
If using raw beets, scrub and trim tops. Wrap each beet in foil and roast at 400°F (204°C) for 45–60 minutes until tender when pierced with a knife. Alternatively, boil whole beets in salted water 30–45 minutes until tender. Let cool, then slip off skins (use gloves if desired). Slice roasted/cooked red and golden beets into 1/8–1/4-inch rounds. Measure 1 cup of each color for the salad.
- 2
Toast almonds
In a dry skillet over medium heat, add 1 ounce sliced almonds and toast, stirring frequently, 3–5 minutes until fragrant and lightly golden. Remove from heat and let cool to avoid over-browning.
- 3
Prepare fruit and greens
Core and thinly slice 1 firm apple into rounds or crescents (leave skin on for color). Drain or segment 3 mandarin oranges into pieces, removing any seeds and pith. Place 6 cups mixed greens in a large bowl or divide among serving plates.
- 4
Make lemon thyme vinaigrette
In a small bowl or jar combine 1.5 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 0.5 teaspoon Dijon mustard, 0.5 teaspoon honey (or maple syrup), 0.5 teaspoon salt, 0.25 teaspoon freshly ground black pepper, and 1 teaspoon chopped lemon thyme leaves. Whisk or shake while slowly streaming in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning or acidity as desired.
- 5
Assemble salad
Lightly toss the mixed greens with about half of the vinaigrette (reserve the rest to avoid overdressing). Arrange tossed greens on a serving platter or divide among plates. Evenly distribute the sliced red and golden beets and apple slices over the greens. Scatter mandarin orange segments across the salad. Crumble 3 ounces goat cheese over the top, then sprinkle toasted almonds.
- 6
Finish and serve
Drizzle remaining vinaigrette over plated salads to taste, or serve extra on the side. Finish with an extra pinch of thyme leaves and a small crack of black pepper. Serve immediately so greens stay crisp.