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overhead view of bowl of beet apple salad
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5 from 5 votes

Beet apple salad with maple vinaigrette

This beet apple salad with maple vinaigrette is incredibly easy to make and packed with autumnal flavor. Crunchy, flavorful and great as an appetizer or side.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 1 as lunch, 2+ as side/app
Calories: 304kcal
Author: Caroline's Cooking


  • 1 tbsp pine nuts
  • ½ cup grated beets (2 ½ - 3oz approx, 70-85g beetroot)
  • ½ apple
  • 2 handfuls arugula (rocket)

For maple vinaigrette

  • 1 tbsp olive oil
  • ½ tbsp balsamic vinegar
  • 1 tsp maple syrup


  • Gently toast the pine nuts in a dry skillet/frying pan or under a broiler/grill. Keep a close eye on them so they don't burn then set aside.
  • Grate the beet and core and slice the apple. 
  • Put the arugula in the bottom of a bowl, top with the grated beet, apple and pine nuts. 
  • Shake together the vinaigrette ingredients (oil, vinegar and maple syrup) in a small jar or whisk in a small bowl. Drizzle over the salad, toss and serve.


Calories: 304kcal | Carbohydrates: 28g | Protein: 3g | Fat: 21g | Saturated Fat: 2g | Sodium: 69mg | Potassium: 535mg | Fiber: 5g | Sugar: 20g | Vitamin A: 950IU | Vitamin C: 13.7mg | Calcium: 75mg | Iron: 1.7mg