Beet, Apple, and Watercress Salad

This beet, apple, and watercress salad is a perfect spring salad. It features fresh ingredients, has minimal hands-on time, and has lots of lovely notes of citrus and richness. Also, I always like any salad I can top with an edible flower. It makes me feel like it might someday be summer again! :) 

Beet, apple, and watercress salad with a zesty dressing. A wonderful, vegan side salad or main course | This Healthy Table

I have been absolutely racing through a few books this week. I started reading the Throne of Glass books (Is this a YA fantasy series that is ridiculous? Yes, it is. But it is also the best) on the flight to Japan and I haven't been able to stop since then. I didn't even watch any movies on the 12-hour flight; I got so wrapped up in the books. I thought the fifth book was the final book and as I was halfway through it I realized, uh oh, stuff is still way too messed up for this to be wrapping up. Yep, turns out there is a sixth book and it's not coming out for another year! Argh. I hate it when I have to wait to find out what happens. I've actually been known to read the final pages of a book when I start reading it, just so I don't have to worry the whole time. This is only a problem when I find out a character I love has died and then I slightly resent having to read it all. 

I took a break from reading this weekend and went to the Whole Foods down the street to stock up on the mass of produce I need to get through the week and the produce section looked like an apocalyptic event had occurred and there was a run on lettuce. They left behind the rainbow chard, but all the other leafy greens were gone. Note to self, do not grocery shop on Sunday nights, the good people of Evanston leave no asparagus behind. 

Beet, apple, and watercress salad with a zesty dressing. A wonderful, vegan side salad or main course | This Healthy Table

I hope you have a great week! And I hope you enjoy this recipe for a really lovely spring salad. 

Beet, Apple, and Watercress Salad

Makes 2 servings | Prep Time: 10 minutes | Total Time: 60 minutes


3 large, golden beets - 1 thinly sliced (1/8 inch on mandoline), 2 peeled and saved for baking

1/3 cup olive oil

1 large honeycrisp apple, thinly sliced (1/8 inch on mandoline)

juice of one orange

zest of one orange

2 tablespoons apple cider vinegar

1 bunch of watercress, ends trimmed

edible flowers for garnish


Preheat the oven to 350 degrees F (175 C). 

Use one tablespoon of the olive oil and rub it on the beets, put them in an oven safe dish and roast them for 45 to 50 minutes, or until they are fork tender. Allow to cool for 5 minutes. 

Combine the orange juice, zest, vinegar, salt and pepper, and remaining olive oil and whisk to combine. 

Arrange the watercress, apples, and raw beets between two plates. 

Cut the roasted beets into wedges and add to plates. Drizzle with dressing and top with edible flowers. 

The salad is best when the cooked beets are still warm. 

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