Roasted beet, apple, and goat cheese salad with walnuts

Most years, I am not one to make a fuss about Rosh Hashanah, the Jewish New Year's celebration. But this year, at the start of a new life chapter in Montreal, Quebec, I wanted to welcome it in the right way: with a week's worth of apple recipes. The last recipe in the series is a beautiful salad of roasted beets, apples, goat cheese, and toasted walnuts, arranged on a bed of lettuce and drizzled with olive oil and lemon juice. 

Happy Friday, friends. If you have celebrated Rosh Hashanah, I hope it was a festive and joyous occasion. My own holiday dinner is actually taking place tonight, so I will have to report later about how it all went - keep your fingers crossed for me!

A little bit about this roasted beet, apple and goat cheese salad, though... First off, I have to admit it's a bit of a cheat, in the sense that it will take about 10 minutes to assemble... But only if you have already diligently roasted and frozen those beets like I instructed you to last week!

Once you have roasted beets in your freezer , you're never too far from a delicious, simple salad, or a jar of pickled beets!. This one is creamy from the goat cheese, sweet from the beets and apples, nutritious from the walnuts, and bright with citrus.

It made G, who was sick and had no appetite, do a double take and finish a whole bowl, exclaiming, "this salad is amazing!". If that's not a raving endorsement, I don't know what is.

Preparing the Ingredients

Start by slicing the lettuce into thin strands, creating a light and delicate base. Core the apple and cut both the beets and apple into thin crescent shapes to add a pop of color and a mix of textures. Slice the red onion thinly, just enough to give a hint of sharpness without overwhelming the flavors. Finally, chop the walnuts into pieces.

Toasting the Walnuts

Heat a pan on low-medium heat. Add the chopped walnuts and toast them for about five minutes, flipping them halfway through to ensure even browning. Once they’re golden and fragrant, remove them from the pan and set aside.

Assemble the Beet and Apple Salad

Arrange the sliced lettuce on a large serving platter or salad bowl as the foundation of the salad. Layer the beets, apple slices, and onion slices on top, adding visual appeal and a balance of flavors. Tear the goat cheese into small chunks, scattering them evenly over the veggies, followed by the toasted walnuts for extra crunch. 

Storage Instructions for Cheese, Apple, and Beet Salad

Place the lettuce, roasted beets, apple slices, and toasted walnuts in individual airtight containers if possible, and refrigerate. If the salad is already assembled, transfer it to an airtight container and refrigerate, but enjoy it within a day as the lettuce may wilt, and the ingredients could lose their texture. Any leftover toasted walnuts can be stored at room temperature in an airtight container for up to a week to keep them crisp. If you have extra lemon juice and olive oil dressing, keep it in a small sealed container in the fridge for up to a week.

Here are a few of my favorites:

If you’re looking for some inspiring Rosh Hashanah recipes, here are a few of my favorites. I always enjoy exploring the best vegetarian recipes tailored for the holiday, as well as reflecting on my own Rosh Hashanah menu each year. For those hosting, I have some ideas on how to decorate an intimate holiday table that creates a memorable experience for everyone gathered.

My Middle Eastern Small Plates E-book offers 11 different recipes perfect for festive occasions. Highlights include an almond apple cake adorned with delicate apple roses, enchanted rice with grapes, feta, and pistachios for a hint of sweetness, and black-eyed pea masabacha—a savory dish with tahini, tomatoes, garlic, and hot peppers. And, of course, there's this roasted beet, apple, and goat cheese salad with walnuts that’s become a seasonal favorite.

This salad is the perfect side dish for a pot dish for a nutritious meal. Try making it with instant pot chicken and pepper stew or salmon and cauliflower casserole for a comfort meal during the winter. I also love making it with my cajan-style baked turkey and easy moussaka recipe. 

Match the fall theme with cheesy cabbage casserole, hashbrowns chicken casserole, or a creamy broccoli bake for a vegan option! For a light meal or lunch option, make the green salad with easy roasted air-fryer asparagus, eggplant parmesan stacks, or savory mushroom pastries.