Best 5 Ruby Red Beet Apple Salad Recipes

With its vibrant colors and sweet, earthy flavors, the ruby red beet apple salad is a delightful dish that will add a unique touch to your next meal. The combination of crisp apples, tender beets, and tangy vinaigrette creates a symphony of flavors that will tantalize your taste buds. Whether you're looking for a light lunch, a refreshing side dish, or a healthy snack, this salad is sure to satisfy.

Here are our top 5 tried and tested recipes!

RUBY-RED BEET SALAD

Ruby-Red Beet Salad image

Adapted from a recipe that I've had for about 30 years, this salad was a big hit when I served it to my future in-laws. -Toni Talbott, Fairbanks, Alaska

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12-15 servings.

Number Of Ingredients 11

Ingredients

1 package (3 ounces) cherry gelatin
1 package (3 ounces) raspberry gelatin
1 package (3 ounces) strawberry gelatin
4 cups boiling water
1 can (20 ounces) crushed pineapple
1 can (15 ounces) diced beets, drained
DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons each chopped celery, green pepper and chives
Leaf lettuce, optional

Steps:

In a large bowl, combine the gelatins; add boiling water and stir to dissolve. Drain pineapple, reserving the juice; set pineapple aside. Stir juice into gelatin. Refrigerate until slightly thickened. Stir in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until firm., For dressing, combine the mayonnaise, sour cream, celery, green pepper and chives in a small bowl. Cut gelatin into squares; serve on lettuce-lined salad plates if desired. Dollop with dressing.

Nutrition Facts : Calories 164 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 139mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

RUBY RED BEET & APPLE SALAD

Ruby Red Beet & Apple Salad image

Because I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too). - Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

2-1/2 pounds fresh beets (about 8 medium)
2 medium apples, peeled and chopped
1 cup chopped fresh kale
1 cup chopped red cabbage
1 cup shredded carrots
1/2 cup chopped onion
1/2 cup cider vinegar
1/3 cup olive oil
2 tablespoons honey
1 teaspoon salt
3/4 teaspoon curry powder
1/8 teaspoon each ground ginger, garlic powder and pepper

Steps:

Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool., Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets., In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.

Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

BEET, ORANGE AND APPLE SALAD

Beet, Orange and Apple Salad image

This is a colorful and delicious autumn salad.

Provided by Barrett

Categories Salad Fruit Salad Recipes Apple Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ pounds beets
2 cups shredded beet greens
1 large orange
2 Granny Smith apples - peeled, cored and sliced
1 tablespoon olive oil
1 tablespoon raspberry vinegar
½ teaspoon white sugar
¼ teaspoon salt
1 clove garlic, minced
2 tablespoons unsalted sunflower seeds, toasted

Steps:

Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
Trim and peel off skins; cut into 8 wedges.
Peel and section orange. In a bowl, combine orange sections, beets and apples.
Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 32.4 g, Fat 3.9 g, Fiber 6.3 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 306.3 mg, Sugar 24.8 g

RED CABBAGE, BEETROOT & APPLE SALAD

Red cabbage, beetroot & apple salad image

This salad of shredded vegetables dotted with apple is a vibrant and healthier alternative to coleslaw

Provided by Good Food team

Categories Lunch, Side dish

Time 15m

Number Of Ingredients 8

Ingredients

3 apples , cored and finely sliced
650g red cabbage , thinly sliced
250g raw beetroot , peeled and finely grated
2 tbsp cider vinegar
juice ½ lemon
5 tbsp extra-virgin olive oil
50g/2oz pomegranate seeds
small bunch parsley , chopped

Steps:

Place the apples, cabbage and beetroot in a large bowl. Mix together the vinegar, lemon juice, oil and seasoning and pour over the cabbage mixture. Mix well, then stir in the pomegranate and parsley just before serving.

Nutrition Facts : Calories 152 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

APPLE BEET & RED CABBAGE SALAD

Apple Beet & Red Cabbage Salad image

This is a Swedish recipe often served at Christmas time. This is very popular throughout Scandinavia Colorful & Tasty

Provided by Bergy

Categories Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 large apples, cored,peel on,chopped (Granny Smith is good or other green apple)
1 1/2 cups pickled beets, finely chopped
4 cups red cabbage, finely shredded
3 tablespoons fresh lemon juice
1/8 teaspoon sugar

Steps:

Combine Apples, Beets & Cabbage.
Sprinkle with the Lemon Juice and sugar.
Toss & serve well chilled.

Nutrition Facts : Calories 90.3, Fat 0.2, Sodium 163.2, Carbohydrate 23.2, Fiber 4.2, Sugar 9.4, Protein 1.3

Tips:

Choose the right beets: Look for beets that are firm and have smooth skin. Avoid beets that are bruised or have blemishes.
Roast the beets: Roasting the beets intensifies their flavor and makes them easier to peel. To roast the beets, preheat your oven to 400 degrees Fahrenheit. Scrub the beets clean, then toss them with olive oil and salt. Place the beets on a baking sheet and roast for 45-60 minutes, or until they are tender. Once the beets are roasted, let them cool slightly before peeling and chopping them.
Use a variety of apples: This salad is a great way to use up different types of apples. Try using a mix of sweet and tart apples, such as Granny Smith, Honeycrisp, and Braeburn.
Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for a quick and easy weeknight meal.
Add some crunch: To add some extra crunch to the salad, you can add some chopped walnuts, pecans, or almonds.
Serve immediately: This salad is best served immediately after it is made. The beets and apples will start to lose their color and flavor if they are stored in the refrigerator for too long.

Conclusion:

This ruby red beet and apple salad is a delicious and healthy way to enjoy fresh beets and apples. The salad is packed with nutrients, including vitamins A, C, and K, as well as fiber and antioxidants. It is also a good source of potassium, which can help to lower blood pressure. This salad is perfect for a light lunch or dinner. It can also be served as a side dish. The salad is easy to make and can be tailored to your own taste preferences. For example, you can add more or less dressing, or you can add different types of nuts or seeds.