Cold Beetroot and Apple Salad with Dill Vinaigrette

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A refreshing salad of roasted beets and crisp apples in a bright dill vinaigrette, chilled to enhance natural sweetness and texture. This American-inspired salad recipe, ready in about 20 minutes, pairs beets, honey crisp apples, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, roasted and peeled, diced beets
• 2, thinly sliced honey crisp apples
• 1/4 cup, thinly sliced red onion
• 1 tbsp, chopped fresh dill
• 1 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp lemon juice
• 1/8 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: In a medium bowl, combine 2 medium roasted and peeled diced beets, 2 thinly sliced honey crisp apples, and 1/4 cup thinly sliced red onion. Toss gently to mix.
2. Step 2: In a small bowl, whisk together 1 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp lemon juice, 1/8 tsp salt, 1/8 tsp black pepper, and 1 tbsp chopped fresh dill until emulsified.
3. Step 3: Pour the vinaigrette over the beet and apple mixture and toss until evenly coated. Refrigerate for at least 30 minutes before serving to let flavors meld and the salad chill.