Marinated Orange Beet & Tart Apple Salad

Health Benefits of Golden Beets

Golden beets offer many of the same nutritional benefits as red beets, but they contain different amounts and types of plant pigments. They are a good source of fiber, folate, potassium, manganese, and vitamin C, while being naturally low in calories and fat.

Supports heart health: Their potassium content helps maintain normal blood pressure, while naturally occurring nitrates may support healthy blood flow.
Aids digestion: Dietary fiber supports regular bowel movements and a healthy gut.
Provides antioxidants: Golden beets contain carotenoids and other antioxidant compounds that help protect cells from oxidative stress.
Supports immune function: Vitamin C and other plant nutrients contribute to normal immune function.
Supports healthy energy metabolism: Folate and manganese are involved in important metabolic processes.
Naturally hydrating: Beets have a high water content, contributing to overall fluid intake.
Nutritional value of cooked beets (approximately ½ cup):
- Calories: ~37
- Fiber: ~2.5 g
- Folate: ~68 mcg
- Potassium: ~259 mg
- Manganese: ~0.3 mg

A vibrant orange beet salad marinated in apple cider vinegar overnight, then tossed with tart apple, creamy dressing, lemon, chives, salt and pepper.

Marinated Orange Beet & Tart Apple Salad Recipe

By Zosia Culinary Adventures| Date: October 01, 2026

Preparation Time: marinate over night plus 15-minutes assembly the next morning

Cook Time: 30 minutes steaming of beets

Chilling: 2 hours

Yield: 8 servings

Ingredients:

For the marinated beets

350 g or 5 medium orange beets
½–¾ cup apple cider vinegar, or enough to generously coat the beets
Sea salt, to taste

For the salad

350 g marinated orange beets, cut into approximately 5-mm pieces
1 tart apple, shredded or cut into approximately 5-mm pieces
2–3 tablespoons mayonnaise
2–3 tablespoons sour cream or sheep yogurt
1–2 teaspoons fresh lemon juice
Freshly ground black pepper, to taste
Sea salt, to taste
1–2 tablespoons finely chopped fresh chives or green onions

Instructions:

Steam the beets.
Steam the whole, unpeeled beets for approximately 30 minutes, or until tender when pierced with a knife.
Peel and cut.
Allow the beets to cool enough to handle. Slip off the skins and cut the beets into approximately 5-mm pieces.
Marinate overnight.
Place the diced beets in a bowl or container and pour over enough apple cider vinegar to coat them well. Season with smoe salt as per your taste. Cover and refrigerate overnight.
Strain the beets.
The following day, drain the beets thoroughly, reserving a little of the marinade if desired. Let the beets drain for several minutes so the finished salad doesn't become watery.
Prepare the apple.
Shred the tart apple or cut it into approximately 5-mm pieces.
Make the creamy dressing.
In a bowl, combine the mayonnaise and sour cream or sheep yogurt. Add the lemon juice and season with freshly ground black pepper and sea salt.
Combine.
Add the drained beets and apple to the dressing. Gently fold everything together until evenly coated.
Finish with chives.
Fold in the finely chopped fresh chives. Taste and adjust the lemon juice, salt, and pepper as needed.
Chill before serving.
Refrigerate for at least 2 hours or even overnight before serving. The flavors become even more harmonious as the salad rests.

Serving

Serve chilled or slightly cool as a side dish, appetizer, or part of a larger meal. The salad pairs especially well with roasted meats, poultry, fish, or hearty grain dishes.

Notes

For a tangier salad: Use sheep yogurt in place of some or all of the sour cream.
For a richer dressing: Increase the proportion of mayonnaise.
For more texture: Cut the apple rather than shredding it.
For brighter color: Use red beets instead
A tart, crisp apple works particularly well because its acidity balances the sweetness of the beets.
The beets can be marinated a day ahead, making this a convenient make-ahead salad.