Midwestern Roasted Beet and Apple Salad with Maple-Dijon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful salad featuring earthy roasted beets and crisp apples, dressed with a sweet and tangy maple-Dijon vinaigrette, celebrating regional produce. This american-inspired salads ready in about 55 minutes pairs peeled and quartered medium beets, medium, cored and thinly sliced apple, mixed salad greens 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 220 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 peeled and quartered medium beets with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 35-40 minutes until beets are tender and edges start to caramelize, stirring halfway through.
  2. Step 2: While beets roast, whisk together 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp Dijon mustard, 2 tbsp apple cider vinegar, 1/4 tsp black pepper, and a pinch of salt in a small bowl to create the vinaigrette.
  3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens, 1 medium thinly sliced apple, and the toasted 1/3 cup chopped walnuts.
  4. Step 4: When beets are cool enough to handle, chop roughly and add to the salad bowl. Drizzle the maple-Dijon vinaigrette over everything and toss gently to coat.
  5. Step 5: Sprinkle 1/4 cup crumbled goat cheese on top before serving.

Equipment for this recipe

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Frequently asked questions

How long does Midwestern Roasted Beet and Apple Salad with Maple-Dijon Vinaigrette take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Midwestern Roasted Beet and Apple Salad with Maple-Dijon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed salad greens from drying out.

Can I substitute ingredients in Midwestern Roasted Beet and Apple Salad with Maple-Dijon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Midwestern Roasted Beet and Apple Salad with Maple-Dijon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Midwestern Roasted Beet and Apple Salad with Maple-Dijon Vinaigrette?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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