Beet Apple Salad

This is an easy vegan beet apple salad recipe with ground coriander, fresh (or dried) tarragon, sherry vinegar, a bit of minced red onion, and lacinato kale. The kale is 100% optional, but adds texture and bitter contrast to the predominately sweet flavors of the dish. I liked it with or without the kale, so I leave it to you, dear recipe enthusiast, to decide which is for you!

This is the kind of salad I want to eat all fall or winter long, because it takes minimal effort and uses the bounty of the season. It would also make a lovely Thanksgiving or holiday side dish, and possibly a good potluck dish, if you have an audience open to beets.

This beet apple salad recipe makes ~4-6 servings.

A few things…

• Feel free to use dried tarragon, instead of fresh. Tarragon has a very strong presence, and gives off an herby licorice flavor. A little goes a long way, so if you wish to add more than the specified amount, give a taste before you do.

• If you’re adding kale to this beet apple salad recipe, just make sure to massage it. You have to really crush it over and over until it changes to a deeper shade of green and softens.

• You can buy fresh beets, slice them into small cubes, and roast them or buy plain precooked beets (like Love Beets or Melissa’s) and simply cube them.

• This salad holds up well, whether it’s the super crunchy Honeycrisp apples, the flavor of the tarragon, the sweetness of the sherry vinegar, the beets, or the kale (if using). It can be made ahead, taste it right before serving to check on whether it needs additional salt.

I hope this vegan beet apple salad recipe is a big hit! And make sure to check out other UVK recipes, like Roasted Garlic Tomato Soup, Carrot and Beet Salad with Fresh Dill and Roasted Pistachios, Apple Celeriac Salad, Grilled Beet Salad, Roasted Fennel and Beets, Beet Potato Salad with Sauerkraut and more.

Beet Apple Salad

2 tsp finely chopped red onion

1 tsp fresh tarragon, finely chopped (OR ¼-½ tsp dried tarragon)

¼ tsp ground coriander

2 Tbsp sherry vinegar

3 Tbsp canola oil (OR the neutral oil of your choice)

1 large honeycrisp apple, small dice (OR ~2 cups small dice apples)

1 large plain roasted beet, small dice (OR ~2 cups small dice plain roasted beets) – roast yourself or store bought (see notes above)

½ cup massaged lacinato kale, optional (see notes above)

Salt, to taste (I added ¼ tsp, but you may need more or less

1. Add the onion, tarragon, coriander, sheey vinegar, canola oil, and salt to a medium mixing bowl. Whisk together.

2. Add the remaining ingredients of the beet apple salad recipe. Stir together, and taste. Adjust flavors, if needed (more onion? tarragon? salt?). Serve.