Amish-Style Roasted Beet and Apple Salad with Creamy Horseradish Dressing

Tender roasted beets, crisp apples, thinly sliced red onion, and toasted walnuts come together in a creamy, gently tangy dressing. This farmhouse-inspired salad balances earthy sweetness with fresh fruit and just enough horseradish warmth to keep every bite interesting.

Quick Recipe Version (TL;DR)

• Yield: 6 side-dish servings
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Cooling Time: 30 minutes
• Total Time: 1 hour 50 minutes

Quick Ingredients

• 1 1/2 pounds (680 g) medium red beets, scrubbed and trimmed
• 1 tablespoon (15 ml) olive oil
• 1/2 teaspoon (3 g) fine sea salt, divided
• 2 medium crisp apples, about 12 ounces (340 g) total before coring, thinly sliced
• 1/4 medium red onion, about 1/3 cup (40 g), very thinly sliced
• 1/2 cup (56 g) walnut halves or pieces
• 1/2 cup (120 g) full-fat sour cream
• 2 tablespoons (30 g) mayonnaise
• 1 tablespoon (15 g) prepared horseradish, lightly drained
• 1 1/2 tablespoons (22.5 ml) apple cider vinegar, divided
• 2 teaspoons (14 g) honey
• 1/4 teaspoon ground black pepper

Do This

• 1. Heat the oven to 400°F (200°C). Rub the beets with the olive oil and 1/4 teaspoon salt, wrap individually in foil, and place on a rimmed baking sheet.
• 2. Roast for about 60 minutes, checking tenderness at 45 minutes. Meanwhile, toast the walnuts on a separate baking sheet for 6 minutes; cool and chop.
• 3. Unwrap the beets and cool for 20 minutes. Rub off the skins, cut into 1/2-inch wedges, and refrigerate on a plate for 10 minutes.
• 4. Soak the onion in cold water for 10 minutes, then drain and dry. Whisk the sour cream, mayonnaise, horseradish, 1 tablespoon vinegar, honey, pepper, and remaining 1/4 teaspoon salt.
• 5. Core and slice the apples 1/8 inch thick. Toss with the remaining 1 1/2 teaspoons vinegar.
• 6. Gently fold the cooled beets, apples, and onion with the dressing. Transfer to a serving bowl, scatter the walnuts over the top, and serve.

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Why You’ll Love This Recipe

• A lovely balance of flavors: Sweet beets and apples meet tangy creaminess and mild horseradish heat.
• Plenty of texture: Tender beet wedges, crisp apple slices, and crunchy toasted walnuts make each forkful satisfying.
• Easy to prepare in stages: Roast the beets and mix the dressing ahead, then assemble shortly before serving.
• Colorful farmhouse appeal: Ruby beets, red-skinned apples, and a softly pink dressing look beautiful alongside roast chicken, pork, or a hearty vegetarian supper.

Grocery List

• Produce: 1 1/2 pounds medium red beets, 2 medium crisp apples such as Honeycrisp or Pink Lady, and 1 small red onion; you will use 1/4 of the onion.
• Dairy: 1/2 cup full-fat sour cream.
• Pantry: Olive oil, 1/2 cup walnuts, mayonnaise, prepared horseradish, apple cider vinegar, honey, fine sea salt, and ground black pepper.

Full Ingredients

For the Roasted Beets

• 1 1/2 pounds (680 g) medium red beets, preferably 2 to 3 inches across, scrubbed and trimmed
• 1 tablespoon (15 ml) olive oil
• 1/4 teaspoon (1.5 g) fine sea salt

For the Apples, Onion, and Walnuts

• 2 medium crisp apples, such as Honeycrisp or Pink Lady, about 12 ounces (340 g) total before coring
• 1 1/2 teaspoons (7.5 ml) apple cider vinegar, for the apples
• 1/4 medium red onion, very thinly sliced, about 1/3 cup (40 g)
• 1/2 cup (56 g) walnut halves or pieces

For the Creamy Horseradish Dressing

• 1/2 cup (120 g) full-fat sour cream
• 2 tablespoons (30 g) mayonnaise
• 1 tablespoon (15 g) prepared horseradish, lightly drained; use grated horseradish in vinegar, not creamy horseradish sauce
• 1 tablespoon (15 ml) apple cider vinegar
• 2 teaspoons (14 g) honey
• 1/4 teaspoon (1.5 g) fine sea salt
• 1/4 teaspoon ground black pepper

Step-by-Step Instructions

Step 1: Prepare the beets and heat the oven

Heat the oven to 400°F (200°C) with a rack in the center. Scrub the beets thoroughly. Trim away any greens, leaving about 1 inch of stem attached, and leave the slender root ends intact to help limit leaking during roasting.

Rub the beets with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon fine sea salt. Wrap each beet snugly in aluminum foil and arrange the packets on a rimmed baking sheet to catch any juices.

Step 2: Roast the beets and toast the walnuts

Roast the beets for approximately 60 minutes, checking them at 45 minutes. Carefully open one packet, keeping your hands away from escaping steam. A thin knife or skewer should slide into the center with very little resistance. If the beets are still firm at 60 minutes, reseal and continue roasting in 10-minute increments until tender.

While the beets roast, spread the walnuts on a separate small baking sheet. Toast in the same oven for 6 minutes, stirring after 3 minutes and checking early if the pieces are small. They should smell nutty and look slightly darker, not deeply browned. Transfer to a plate, cool completely, and roughly chop.

Step 3: Cool, peel, and cut the beets

Open the foil packets and let the beets cool for 20 minutes, or until comfortable to handle. Rub away the skins with a paper towel or gently scrape them off with a small knife. Trim off the stems and root tips.

Cut the peeled beets into approximately 1/2-inch-thick wedges. Spread them on a plate and refrigerate for 10 minutes to finish cooling. They should no longer feel warm before you add the dressing.

Step 4: Mellow the onion and whisk the dressing

While the beets roast or cool, place the sliced red onion in a bowl of cold water for 10 minutes. Drain well and pat dry. This softens its sharp bite without taking away its crisp texture.

In a small bowl, whisk together the sour cream, mayonnaise, prepared horseradish, 1 tablespoon apple cider vinegar, honey, remaining 1/4 teaspoon salt, and black pepper until smooth. Cover and refrigerate until needed. The dressing should be thick but easy to spoon over the salad.

Step 5: Slice and protect the apples

Just before assembling, core the apples and leave their skins on for color and crunch. Cut into 1/8-inch-thick slices, halving the slices crosswise if they are especially large.

Place the apples in a large mixing bowl and toss with the remaining 1 1/2 teaspoons apple cider vinegar. This adds brightness and helps slow browning.

Step 6: Gently dress the salad

Add the cooled beet wedges and drained onion to the apples. Spoon in the dressing and fold gently with a flexible spatula until everything is lightly coated. Avoid vigorous stirring, which can break the beets and turn the entire salad uniformly pink.

A little beet juice will naturally tint the dressing a soft blush color. For more distinct colors, fold only a few times and finish assembling directly in the serving bowl.

Step 7: Add the walnuts and serve

Transfer the salad to a shallow serving bowl and scatter the toasted walnuts over the top. Serve immediately for the crispest apples and walnuts, or refrigerate the dressed salad without the nuts for up to 2 hours before serving. Add the walnuts at the last moment.

The listed total time assumes the beets become tender in 60 minutes and includes 30 minutes of cooling. Larger or older beets may need additional roasting time.

Pro Tips

• Choose similar-size beets: They will roast more evenly. Remove individual beets as they become tender if their sizes vary.
• Cool before combining: Warm beets can thin the sour cream dressing and soften the apple slices.
• Check the horseradish: Freshly opened prepared horseradish can be noticeably stronger than an older jar. The measured tablespoon gives gentle warmth; for extra heat, stir in an additional 1 teaspoon after tasting.
• Keep the crunch: Dry the soaked onion thoroughly and save the walnuts for the final topping so neither adds unwanted moisture or loses texture.
• Protect your work surface: Peel the beets over their opened foil packets and use a washable cutting board to make cleanup easier.

Variations

• Golden beet version: Replace the red beets with 1 1/2 pounds golden beets. The dressing will stay ivory rather than turning pink.
• Lighter dressing: Substitute 1/2 cup plain 2% Greek yogurt for the sour cream. The result is tangier and slightly less rich.
• Nut-free crunch: Replace the walnuts with 1/3 cup unsalted roasted pumpkin seeds. For a nut allergy, check the seed package for cross-contact warnings.

Storage & Make-Ahead

Make ahead: Roast, peel, and cut the beets up to 3 days in advance; refrigerate in an airtight container. Mix the dressing up to 3 days ahead and refrigerate separately. Toast and cool the walnuts up to 3 days ahead, then store airtight at room temperature. Slice the apples and prepare the onion on the day you serve the salad.

Leftovers: Refrigerate the assembled salad in an airtight container at 40°F (4°C) or below for up to 3 days. The apples will soften, the walnuts will lose some crunch, and the dressing will become a deeper pink, but the flavor will remain pleasant. Do not leave the salad at room temperature for more than 2 hours, or 1 hour when temperatures exceed 90°F (32°C). Freezing is not recommended.

Nutrition (per serving)

Calories: 260 kcal | Carbs: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 3.5g | Fiber: 5.5g | Sugar: 17g | Sodium: 335mg | Cholesterol: 14mg

Nutrition is estimated for one-sixth of the recipe using full-fat sour cream and regular mayonnaise. Actual values vary by ingredient brand and produce size.