Nordic beet and apple salad
June 29, 2026 · 1 min read
Roots and orchard fruit are at the heart of Nordic eating, and this salad puts both front and center: earthy roasted beets, crisp apple, and toasted walnuts over greens, tied together with a mustard dressing and a lot of dill. It works as a side next to fish or meatballs, or as a light lunch on its own.
Roasting the beets in foil is the hands-off way to do it — they steam in their own skins, which then slip off cleanly once cooled.
Ingredients
- 4 medium beets
- 1 crisp apple, thinly sliced
- 1/2 cup walnuts, toasted
- 4 cups mixed greens or baby spinach
- 2 oz goat cheese or feta (optional)
- Small bunch fresh dill, chopped
- 2 tablespoons rapeseed (canola) or olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper
Steps
- Heat the oven to 400°F (200°C). Wrap the beets in foil and roast until tender, 40–50 minutes. Cool, then slip off the skins and cut into wedges.
- Toast the walnuts in a dry pan over medium until fragrant, 3–4 minutes.
- Whisk the oil, vinegar, mustard, honey, salt, and pepper into a dressing.
- Toss the greens with a little dressing and spread on a platter. Arrange the beets and apple over the top.
- Scatter the walnuts, dill, and cheese (if using), drizzle with the rest of the dressing, and serve.
Notes and swaps
To save time, pre-cooked vacuum-packed beets work well and skip the roasting entirely. Pear stands in nicely for apple, and pumpkin seeds for the walnuts if you want it nut-free. The goat cheese is optional but adds a creamy contrast; leave it out for a vegetarian and vegan-friendly plate. Add cooked barley or rye berries to turn it into a fuller grain bowl, like the barley bowl.
Tell Nordic Diet Companion "beet and apple salad with walnuts" and it reflects how the vegetables and fruit fit your Nordic week.