Mustard Beet And Apple Salad

Apples and beets get along merrily together, especially in this easy salad.

Preparation Time: 10 minutes

Cooking Time: 10 minutes




375 g (3/4 lb) 

Olive oil

1/3 cup (75 mL)

Red wine vinegar

2 Tbsp (30 mL)

Fresh dill 

1 Tbsp (15 mL)

Dijon mustard 

1 Tbsp (15 mL) 

Clove garlic, minced 


Granulated sugar


Salt and pepper


McIntosh apples, peeled and diced 

Belgian endive


Dill sprigs



  1. In saucepan of boiling salted water, cook beets for about 10 minutes or until tender; peel and dice.
  2. Meanwhile, in large bowl, whisk together oil, vinegar, dill, mustard, garlic, sugar, and salt and pepper to taste; toss with beets and apples.
  3. On large serving plate or 4 individual salad plates; arrange Belgian endive leaves like spokes of a wheel. Mound salad mixture in middle; garnish with dill springs.

© – Source: Foodland Ontario, 2010.

Nutrition Information per serving: 

Calories: 239 kcal

Protein: 2 g

Fat: 18 g

Carbohydrate: 19 g

Fibre: 3 g

Sodium: 119 mg

Iron: 1 mg

Calcium: 23 mg

Last Update – July 13, 2017

Phone Icon

Dietitians look beyond fads to deliver reliable, life-changing advice. Want to unlock the potential of food? Connect with a dietitian.