This substantial salad packs a lot of flavor into each bite with its winning combination of peppery rocket leaves, seasoned walnuts, tart green apples, sharp blue cheese, and slightly sweet maple vinaigrette.


To keep the flavors in balance, the strong bite of the red onion is tamed by soaking in cold water for a few minutes.

Rocket (otherwise known as Arugula) is extremely easy to grow from seed in containers or your garden. Plus, it grows best in the cooler shoulder seasons of spring or autumn.

Beet, Apple Walnut & Rocket Salad with Maple Balsamic Vinaigrette
Prep time
Total time
Recipe type: Salad
Cuisine: Refined-Sugar Free, Vegetarian, Low Carb
Serves: 4
  • 400g sliced beetroot or baby beets
  • 4 cups rocket, rinsed and patted dry
  • 6 oz. chopped walnuts
  • 2 Tbsp coconut or palm sugar
  • 1 Tbsp cinnamon
  • 2 tart granny smith apples, cut in half, core removed, and cut into thin slices
  • 1 Tbsp fresh lemon juice
  • 4 oz. feta cheese crumbles (or blue cheese if you prefer a sharper flavour)
  • ½ small red onion, cut into thin rings
  • Salt and pepper, to taste
  • ¼ cup balsamic vinegar
  • 1 Tbsp fresh lemon juice
  • ¼. cup maple syrup
  • 2 t. Dijon mustard
  • 1 clove garlic, finely minced
  • ⅔ cup extra virgin olive oil
  • Salt and pepper, to taste
  1. Preheat oven to 350(F) or 180 (C) degrees.
  2. To remove sharp taste from red onion, place the slices in a small glass bowl filled with cold water. Soak for 10-15 minutes. Remove from water and place on folded paper towels to dry.
  3. In a small bowl, toss walnuts with sugar and cinnamon. Arrange walnuts in a single layer on a rimmed baking sheet lined with parchment paper. Place in pre-heated oven and bake for 8-10 minutes. Remove from oven and allow to cool.
  4. To make the vinaigrette, combine the balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and garlic in a small glass bowl. Slowly whisk in the olive oil until well combined. Season with salt and pepper, to taste. Adjust other flavors, as desired.
  5. Add sliced apples to large glass salad bowl and sprinkle with lemon juice. Toss with your hands until well coated. Add beets, rocket, seasoned walnuts, and cheese to bowl and gently toss to combine all ingredients.
  6. Drizzle salad with a little vinaigrette right before serving and toss to combine.
  7. Arrange salad on individual plates and top each with 2 – 3 red onion slices. Serve with additional dressing on the side.