Beet & Apple Salad Recipe

Cook and cool beets

If beets are raw, roast or boil until tender. To roast: preheat oven to 400°F (200°C), wrap whole trimmed beets in foil, roast 45–60 minutes until easily pierced with a knife. To boil: simmer whole trimmed beets in salted water 30–45 minutes until tender. Drain and cool slightly.

When cool enough to handle, peel the beets by rubbing the skins off with your hands or using a small paring knife. Slice the red and golden beets into 1/8–1/4-inch (3–6 mm) rounds, then halve or quarter the rounds as desired for bite-sized pieces. Measure 1 cup of each color for the salad.

Place sliced almonds in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool (they will continue to brown if left in the hot pan).

Core and thinly slice the apple with skin on into 1/8-inch slices. If preferred, toss apple slices in 1 teaspoon lemon juice to prevent browning (optional). Drain mandarin segments if using canned; pat dry with paper towel.

Crumble goat cheese into small pieces and set aside.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon zest, 1 teaspoon finely chopped fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously (or close jar and shake) until emulsified. Taste and adjust seasoning—add a pinch more honey if too tart or a little more lemon if you prefer brighter acidity.

Place 6 cups mixed greens in a large salad bowl or divide among serving plates.

Evenly distribute the sliced red and golden beets over the greens.

Arrange apple slices and mandarin segments on top of the beets.

Sprinkle toasted almonds and crumbled goat cheese over the salad.

Drizzle the lemon thyme vinaigrette over the salad—start with about 2 tablespoons for the whole salad, toss gently, then add more to taste (reserve any extra vinaigrette for serving).

Toss gently to combine, taking care not to break the beet and apple slices. Serve immediately.