This apple and beet salad recipe has all your favorites- colorful beets, tart apples, crunchy radishes, and perfectly peppery watercress. Topped it with a zingy mustard vinaigrette and sunflower seeds.
Cut stems off of watercress. Thoroughly clean and dry. Chop the remaining ingredients.
In a large bowl add the apples, watercress, beets, and radishes. Pour over the salad dressing and gently toss to combine. Sprinkle on the sunflower seeds. Serve immediately.
Mustard Vinaigrette
In a small mixing bowl combine the shallot, Dijon mustard, lemon juice, vinegar, and a pinch of kosher salt. Whisk together to combine well. Slowly whisk in ½ cup extra-virgin olive oil. Season with salt and pepper to taste.
Notes
This recipe makes 4 appetizer or side dish portions or 2 main courses.
To Roast Raw Beets- Trim the ends and place on a sheet of foil. Drizzle with olive oil and salt. Wrap the beets tightly in the foil. Bake at 400 F degrees for 60 minutes, until fork tender. Unwrap the foil and use a paring knife to peel the skin off the beets. Chill before using.
🌡️Storing Leftovers
This beet and apple salad recipe is best served immediately as the watercress doesn't hold up well once dressed. But leftovers will last for 2 to 3 days in the refrigerator.To make for meal prep store the individual ingredients and store them in separate airtight containers in the fridge. I like to soak the apple in a bit of lemon water to prevent browning. You can then assemble at the last minute.The mustard dressing will last up to 7 days when stored in the fridge.
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