When I started roasting beets, I had a completely different idea of making a salad, but I forgot to prepare a few ingredients in advance, so I decided to do something else. Because roasted beets have a pleasant sweet taste, I decided to take this salad to sweet and sour flavors, and I did so. As a result, I got a delicious, aromatic, and different salad. Its colors and taste are such that it suits the New Year’s table very well, and it is also fasting. If you are fasting, it is an extraordinary option to refresh and diversify your fasting menu.

Roasted beetroot salad with apples and walnuts

Total Time 1 hour 30 minutes
Servings 4


  • 3 pcs. beet
  • 1 big apple
  • 1/4 cup roasted walnuts
  • 100 g arugula


  • 1 lemon juice
  • 1 tsp honey
  • 1.5 tbsp extra virgin olive oil
  • pinch of salt


  • Wrap well-washed beets in aluminum foil, put them on a baking sheet, and place them in an oven heated to 220°C degrees. Bake for about 1 hour. Check with a toothpick if it goes into the beetroot gently, it is ready.
  • Peel the baked beets and cut them into 1 cm thick cubes. Also cut a peeled apple (choose sour, "hard" apples).
  • Cut the washed and drained arugula into desired sizes by hand, place in a bowl and sprinkle with chopped beets and apples, sprinkle with walnuts.
  • Mix all the sauce ingredients and pour over the salad before serving.
    Bon Appetit!
Course: Salad

Hello, I'm Medea, an endocrinology resident and avid cook. On this website, I share everything I love – delicious recipes, travel recommendations, and articles about healthy eating.

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