Beet, Feta and Granny Smith Apple Salad

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This is a beautiful and delicious salad. This is also very nice and a bit milder served with Golden Delicious Apples.

Ingredients Nutrition


  1. Wash the beets, but do not peel.
  2. Place in a very deep pot and cover with cold water until floating. Bring to a boil, cut back to a simmer and cook for about 40 minutes or until tender when pierced with a sharp knife. Note - Beets can be a bit messy and stain terribly. By using a very deep pot you won’t have as much splattering.
  3. While the beets are cooking, make the salad dressing by combining the ingredients above starting with the shallot and ending with the freshly ground pepper. Shake well.
  4. Chop the red onion, slice the green apple, place them in a large bowl and toss with the salad dressing and the feta cheese.
  5. When beets are done, cool, peel, cut in half and then slice thinly.
  6. Toss with the apples, onion and cheese mixture.
  7. Garnish with the scallions and dill.
  8. Enjoy!
Most Helpful

I had a can of beets I wanted to use up, so I tried this for a BBQ. I think it turn out ok, but I'm not sure I was crazy about the horseradish and dressing. I left out the celery seed and used Durkee's instead of the mustard, but otherwise stuck to the recipe. A few of my guests said said they liked it, but it didn't get gobbled up like the other side dishes. Not sure I would make this one again.

Karen67 September 06, 2010

Very good salad! Wasn't too sure about the combination, but it does have everything we like! I'm sorry I didn't have a red onion to use (was sure I had one in the onion basket!) so had to use a brown one. Tasted much better today, after everything had a chance to mellow! Also used canned sliced beets, well drained! Also, couldn't find the fresh dill to garnish (comes back to my inability to find fresh herbs in my area!). I guess I really need to grow my own! Everything else was used per your directions. Will make this again, as we love beets, and this time I'll be sure I have the red onion. Thnx for sharing your recipe, Karen. Made for PAC Fall 2009.

Darkhunter September 16, 2009