If you want a salad that’s as refreshing as the summer, then this beetroot salad will be a delight. Light, vibrant, and brimming with seasonal goodness, this beetroot and apple salad captures the essence of summer in every forkful. Tender poached apples lend a delicate, natural sweetness that pairs beautifully with the earthy richness of beetroot. The base is a bed of fresh, crisp summer greens that add a refreshing crunch, while candied walnuts bring a delightful sweet-and-nutty texture. A generous drizzle of honey mustard vinaigrette ties it all together, striking the right balance between tangy and sweet. With its colourful layers, contrasting textures, and balanced flavours, this salad is a visual delight and a wholesome dish perfect for warm days—whether as a light lunch, a side for a summer meal, or the star of a picnic spread.
Try This Beetroot & Apple Salad Recipe Packed With Fresh Summer Flavours
A vibrant summer salad with sweet, earthy, crunchy, and tangy layers in every refreshing bite.
Contributed By
OT StaffAugust 15, 2025

Beetroot & Apple Salad Recipe by Chef Ayush Khandelwal
Quick Info
Prep Time 30 min
Cook Time 5 min
Total Time 35 min
Servings 2
Difficulty easy
Ingredients
- Apple(peeled) - 0 g
- Beetroot - 0 g
- Candied walnuts - 0 g
- Mixed lettuce leaves - 0 g
- Honey mustard dressing - 0 g
- Honey - 0 g
- Dijon mustard - 0 g
- Apple cider vinegar - 0 g
- Olive oil - 0 g
- Lemon juice - 0 g
- Salt to taste - 0 g
- Almond flakes for garnish - 0 g
- Black pepper to taste - 0 g
Instructions
Step-1
Peel the apple and cut it into wedges or slices.
Step-2
Bring 2 cups of water to a simmer in a saucepan. Add a tablespoon of honey and a few drops of lemon juice to enhance the flavour.
Step-3
Add the apple slices and let them poach for 5-7 minutes until tender but firm. Remove from the water and allow them to cool.
Step-4
Boil or roast the beetroot. To boil, place the beetroot in water and cook for 20–30 minutes until soft. To roast, wrap it in foil and bake at 180°C for about 40 minutes. Once cooked, let it cool, then peel and slice or dice it.
Step-5
In a bowl, mix honey, Dijon mustard, apple cider vinegar, and lemon juice. Slowly drizzle in olive oil while whisking continuously to create a smooth emulsion.
Step-6
Season with salt and black pepper to taste.
Step-7
In a large mixing bowl, toss the mixed lettuce leaves with a pinch of salt and a portion of the honey mustard dressing. Arrange the poached apple slices and beetroot over the greens. Sprinkle the candied walnuts over the salad for crunch.
Step-8
Drizzle the remaining honey mustard dressing over the salad, garnish it with almond flakes, and serve.
Note:
- Double the ingredients when cooking for more people to ensure everyone gets a fluffy stack.
- Swap out eggs for mashed bananas, yogurt, or flaxseed mix if you're vegetarian or allergic to eggs.
- Use buttermilk instead of regular milk for extra soft and airy pancakes.
- Let the batter rest for 5-10 minutes before cooking to get fluffier pancakes.
- Cook on medium-low heat to avoid burning while ensuring even cooking.
- Add vanilla extract or cinnamon for an extra touch of flavor.
- Top with fresh fruits, nuts, or honey for a delicious and healthy twist.
Recipe
Prep Time 30 min
Cook Time 5 min
Total Time 35 min
Servings 2
Difficulty easy
Ingredients
- Apple(peeled) - 0 g
- Beetroot - 0 g
- Candied walnuts - 0 g
- Mixed lettuce leaves - 0 g
- Honey mustard dressing - 0 g
- Honey - 0 g
- Dijon mustard - 0 g
- Apple cider vinegar - 0 g
- Olive oil - 0 g
- Lemon juice - 0 g
- Salt to taste - 0 g
- Almond flakes for garnish - 0 g
- Black pepper to taste - 0 g
Instructions
Step-1
Peel the apple and cut it into wedges or slices.
Step-2
Bring 2 cups of water to a simmer in a saucepan. Add a tablespoon of honey and a few drops of lemon juice to enhance the flavour.
Step-3
Add the apple slices and let them poach for 5-7 minutes until tender but firm. Remove from the water and allow them to cool.
Step-4
Boil or roast the beetroot. To boil, place the beetroot in water and cook for 20–30 minutes until soft. To roast, wrap it in foil and bake at 180°C for about 40 minutes. Once cooked, let it cool, then peel and slice or dice it.
Step-5
In a bowl, mix honey, Dijon mustard, apple cider vinegar, and lemon juice. Slowly drizzle in olive oil while whisking continuously to create a smooth emulsion.
Step-6
Season with salt and black pepper to taste.
Step-7
In a large mixing bowl, toss the mixed lettuce leaves with a pinch of salt and a portion of the honey mustard dressing. Arrange the poached apple slices and beetroot over the greens. Sprinkle the candied walnuts over the salad for crunch.
Step-8
Drizzle the remaining honey mustard dressing over the salad, garnish it with almond flakes, and serve.
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