arrow-down icon arrow-left icon arrow-right-thin icon arrow-right icon calendar icon circle-plus icon cross icon facebook foodicons icon Stroke 1 Granor Farm granor-farm icon hamburger icon instagram icon linkedin mail icon print icon search icon spinner icon stamps stamps stamps stamps stamps tick icon twitter youtube

Beet Carpaccio w/ Pickled Apples and Walnuts

Thinly sliced beets layered on a large platter makes for a lovely side dish. This salad can also be made with more beets, cut into larger pieces, for something less fussy.

Print this page


1 apple, diced
1/4 cup apple cider vinegar
2 tbsp brown sugar
1/2 tsp salt
3 large beets, roasted and peeled
1/2 cup walnuts, toasted and roughly chopped
1/4 cup olive oil
baby kale, arugula, spinach or other tender greens (optional)


  1. Combine the apples, vinegar, sugar, and salt to lightly pickle the apples
  2. Slice the roasted beets into 1/4" thick rounds
  3. Lay the beets onto a large platter in a single layer and sprinkle with salt
  4. Combine the pickled apples, walnuts, and olive oil to make a chunky dressing
  5. Spoon the dressing over the beets
  6. Dress the tender greens (if using) with a glug of olive oil and pile on top of the beets