You’ll Never Miss the Potatoes: This Apple-Studded Beet Salad With Nuts and Garlic Is Fresh and Filling
Move over classic vinaigrette—this beet salad with apple and crunchy nuts ditches cucumbers for fruit and comes out fresher, brighter, and better.
If you want all the brightness of a vinaigrette without the potato-pickle heaviness, make this. It is a simple beet salad where crisp apple steps in for cucumber, walnuts bring crunch, and a sharp garlic kick keeps it honest. It is clean, fast, and somehow more interesting than the usual beet-and-everything-else situation.
What you need
- Beets, boiled and cooled — 2 medium
- Apple, sweet-tart — 1 medium
- Walnuts — 50 g
- Garlic — 2 cloves
- Vegetable oil — 3 tbsp
- Apple cider vinegar — 1 tbsp
- Salt and black pepper — to taste
How to make it
Grate the beets and the apple on the coarse side of a box grater. You want texture, not a puree.
Chop the walnuts finely with a knife so they mix evenly and do not dominate each bite.
Press or finely mince the garlic. The dressing is simple, so the garlic matters.
In a mixing bowl, combine the grated beets and apple, chopped walnuts, and garlic. Add the vegetable oil and apple cider vinegar. Season with salt and black pepper to taste, then toss until everything looks glossy and evenly coated.
Serve right away for crunch, or let it sit for about 15 minutes so the flavors settle in and the beets tint everything that cheerful magenta. No potatoes, no pickles, no peas — just a fresh, daily salad that holds its own against the classic vinaigrette, and honestly, often beats it.