This season, let your plate remind you of the abundance around us. Our Golden Beetroot and Apple Gratitude Salad celebrates vibrant, nutrient-packed ingredients that connect us to the earth’s rhythms. Perfect for a light meal or a festive side, this salad combines the earthy sweetness of golden beets with the crisp, refreshing bite of apples—each bite a moment of appreciation for nature’s gifts.
Ingredients:
- 3 medium golden beets, roasted and peeled
- 2 crisp apples (such as Honeycrisp or Fuji), thinly sliced
- 2 cups mixed greens (baby spinach, arugula, or spring mix)
- ¼ cup crumbled goat cheese or vegan feta (optional)
- ¼ cup toasted walnuts or pecans
- 2 tablespoons dried cranberries or pomegranate arils
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- A pinch of sea salt and freshly cracked black pepper
Instructions:
- Prepare the Beets: Roast the beets at 400°F (200°C) for 40-50 minutes, until tender. Once cooled, peel and slice them into thin rounds or wedges.
- Assemble the Salad: In a large salad bowl, layer the mixed greens, golden beet slices, and apple slices. Sprinkle with goat cheese, nuts, and dried cranberries or pomegranate arils.
- Make the Dressing: Whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until well combined.
- Dress and Serve: Drizzle the dressing over the salad just before serving. Toss gently to combine.
Savor the season and its vibrant produce with this Golden Beets and Apple Gratitude Salad. Ready to feel grounded and nourished? Share your creation with us, and let’s celebrate gratitude one colorful dish at a time! For more wellness tips and recipes, subscribe to our newsletter or book your next acupuncture session today!
