Microgreens Salad with Roasted Beets and Apples

Adapted from chow.com


  • 2 cups microgreens (or other tender greens)
  • 1 large or 2 small beets, roasted (see below), cooled, peeled, and diced
  • 1 apple, cored and diced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon minced shallot or red onion
  • 1½ teaspoons Dijon mustard
  • ⅓ cup Gorgonzola or blue cheese, crumbled (optional)
  • ½ cup chopped walnuts (optional)
  • Salt and pepper


  1. Place olive oil, cider vinegar, minced shallots or onion, and Dijon mustard in a large bowl, and whisk to combine.
  2. Toss diced apple and beet with enough vinaigrette to lightly coat.
  3. Add crumbled cheese to taste, and season with salt and pepper.
  4. Toss to evenly combine, and serve on a small bed of microgreens.

Serves 2. Prep time, 10 minutes (not including roasting beets).

Roasted Beets

  1. Preheat oven to 375°F. Rinse beets and trim off any leafy tops.
  2. Wrap beets in foil and place on middle rack in oven. Roast until tender and easily pierced with a knife (about 1 hour), and remove from oven.
  3. When beets are cool enough to handle, peel using a paring knife or by pushing off the skin with your fingers

Cook time, 1 hour


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