Apple Beet Salad

Apple Beet Salad

12 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    1 h 30 m
Mary Lou Gabbard
Recipe by  Mary Lou Gabbard

“Try serving this chilled salad for a light dish on Thanksgiving.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large mixing bowl, combine the beets, apples, walnuts and salad dressing. Mix together and chill before serving.

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Reviews (12)

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This recipe was really good. I would make one change in the future I cut the dressing down to half cup.



These flavors are wonderful together. The second time I tried it I used crumbled bleu cheese instead of dressing and it was even better.



I made this a while back "my way" and it was delicious (see review, below). Last week, I made it according to the recipe as presented (using sliced Harvard beets which I halved and Miracle Whip as the "creamy dressing") and it was excellent. ************* First review: I LOVE beets. So I made this (kind of) last night for lunch today. I say kind of because, instead of fresh apples, I used 4 heaping Tbsp. of unsweetened Applesauce to coat the beets (mine were sliced, rather than diced) and instead of "creamy salad dressing", I used my own buttermilk/sour cream based dressing. I also included a handful of sliced yellow onion and a handful of sliced green grapes. To my mind, the walnuts (I used pre-packaged, chopped) "made" the dish. I think this is a REAL KEEPER -- especially if allowed to chill and "meld" for at least 4 hours.

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Amount Per Serving (6 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 17.1 g
  • 6%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 351 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Taffy Apple Salad I


next recipe:

Apple and Sunflower Seed Salad