Shredded Beet and Apple Salad

Drizzle fresh apple and beets with a shallot vinaigrette and top with candied walnuts.
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  • Total: 20 min
  • Active: 20 min
  • Yield: 6
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1 tablespoon finely chopped shallots

1 tablespoon white wine vinegar

2 teaspoons whole grain mustard

1 teaspoon honey

Kosher salt and freshly ground black pepper

3 tablespoons walnut oil

2 Granny Smith apples

1 beet, trimmed and peeled

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped candied walnuts


Special equipment:
Mandoline or julienne blade attachment for a food processor
  1. Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
  2. With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks.
  3. Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.