Salad: Canada – Newfoundland and Labrador – Beet and Apple Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 30 min

Total 1 hr 45 min

Ingredients

- 1 lb (450 g) beets (about 3–4 medium), tops trimmed
- 2 tbsp (30 ml) olive oil (for roasting beets)
- 2 medium apples (about 10–12 oz / 280–340 g), preferably McIntosh or Cortland, cored and thinly sliced or diced
- 1 tbsp (15 ml) lemon juice (to toss apples)
- 1 small red onion, thinly sliced (about 3 oz / 85 g)
- 2 green onions (scallions), thinly sliced (about 1.5 oz / 45 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 1/4 cup (60 ml) mayonnaise (preferably local)
- 1 tbsp (15 ml) local apple cider vinegar or malt vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) maple syrup (optional, for balance)
- 1/2 tsp (3 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

Short Description:
A crisp, colorful salad of roasted local beets and fresh Newfoundland apples tossed in a tangy mayonnaise-and-vinegar dressing. Simple, cool, and slightly sweet—served as a salad course or side.

Regional Notes:
This Newfoundland version highlights locally grown beets and regional apple varieties (McIntosh or Cortland) and uses a mayo-forward dressing brightened with a splash of local apple cider or malt vinegar, a common Maritime flavor profile. The combination of roasted beets and crunchy native apples gives a distinct Atlantic Canada texture and taste compared with raw-beet or purely vinaigrette salads.

1. Preheat the oven to 400°F (200°C). Toss whole trimmed beets with 2 tbsp (30 ml) olive oil, wrap in foil or place on a lined baking sheet, and roast until tender when pierced, about 45–60 minutes depending on size.
2. Remove beets from oven and let cool until safe to handle. Slip off skins with your fingers or a paring knife; cut into 1/2-inch (1 cm) cubes or wedges and transfer to a large bowl.
3. While beets roast, core and thinly slice or dice the apples. Toss apples with 1 tbsp (15 ml) lemon juice to prevent browning and set aside.
4. Thinly slice the red onion and green onions. Add onions and chopped parsley to the bowl with the cooled beets.
5. In a small bowl, whisk together 1/4 cup (60 ml) mayonnaise, 1 tbsp (15 ml) local apple cider or malt vinegar, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) maple syrup (if using), 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper until smooth.
6. Add the prepared apples to the beet mixture, pour the dressing over everything, and toss gently to coat without crushing the fruit and beets.
7. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if desired. Chill the salad at least 20–30 minutes to let flavors meld, then serve chilled or at cool room temperature.