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Summer Beet and Walnut Salad





4 lg. beets
4 green apples
1-1/2 cup crumbled feta cheese
1-1/2 cup crushed walnuts
1/3 cup balsamic vinegar
1/3 cup olive oil
1 tsp. sugar


Cook beets for about a half an hour or until tender. Let beets cool and then chop. Chop apples and crush walnuts if needed. Mix vinegar, olive oil and sugar. Toss apples, beets, walnuts, and feta, then stir in olive oil mixture. Serve or let sit over night. I think it's best the next day.

To roast beets, cut large beets in half. Tear off a sheet off foil large enough to wrap up the beets. Sprinkle beets with olive oil, salt and pepper. Wrap beets in foil. Roast at 425 degrees for about 40-45 minutes until a knife inserts with little resistance.

Author's Comments

I'm not really sure about quantities. I just kind of wing it!

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1 Recipe Reviews


barbmyers reviewed Summer Beet and Walnut Salad on August 20, 2010

I added avocado and mint to this salad to jazz it up. I also added Dijon mustard to the dressing. I could eat beets everyday.