Microgreens Salad with Roasted Beets and Apples

Our beautiful microgreens are a great way to get tons of nutrition throughout the year. This tasty salad combines your box’s fresh micros and apples with roasted beets, walnuts, and soft cheese if desired to make an excellent side dish this fall.

Recipe originally published as Microgreens Salad with Roasted Beets and Apples by The FruitGuys.

We edited the recipe a bit to fit our seasonal offerings, but are always grateful to original content creators. Visit their site for more photos and details on preparation for this recipe.

Microgreens Salad with Roasted Beets and Apples

prep time: 10 min
cook time: 1 hr (to roast the beets)

Ingredients

2 cups microgreens

1 large or 2 small beets, roasted (see below), cooled, peeled, and diced

1 apple, cored and diced

2 tbsp extra-virgin olive oil

1 tbsp cider vinegar

1 tbsp minced shallot or red onion

1½ tsp Dijon mustard

⅓ cup Gorgonzola or blue cheese, crumbled (optional)

½ cup chopped walnuts (optional)

Salt and pepper

Preparation

1. Place olive oil, cider vinegar, minced shallots or onion, and Dijon mustard in a large bowl, and whisk to combine.

2. Toss diced apple and beet with enough vinaigrette to lightly coat.

3. Add crumbled cheese to taste, and season with salt and pepper.

4. Toss to evenly combine, and serve on a small bed of microgreens.

Roasted Beets

1. Preheat oven to 375°F. Rinse beets and trim off any leafy tops.

2. Wrap beets in foil and place on middle rack in oven. Roast until tender and easily pierced with a knife (about 1 hour), and remove from oven.

3. When beets are cool enough to handle, peel using a paring knife or by pushing off the skin with your fingers

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