Green beans & roasted beets apple cider salad

Green beans & roasted beets apple cider salad

Use the magical properties of Apple Cider Vinegar in your salads daily. Lower insulin response, decrease cholesterol and protect yourself from diabeties
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 367 kcal


For the magical salad

  • 4 beets
  • 1 tbsp olive oil
  • 230 g green beans, trimmed, cut in half
  • 300 cherry tomatoes, halved
  • 1 small onion, diced
  • 60 g dried cranberries
  • 60 g wild rocket
  • 60 g mini mozzarella balls, halved
  • 35 g pine nuts, toasted

For the dressing

  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 tbsp basil, chopped
  • 1/2 tbsp garlic powder
  • 1/2 tsp salt
  • 1.2 tbsp pepper


  • Preheat oven to 400°F (200°C). Peel the beets and cut them into 1- 1 ½ inch chunks. Place them on a lined baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 35 minutes or until the beets are tender.   In the meantime, prepare the rest of the salad. Add all of the dressing ingredients to a bowl and mix well. Refrigerate until needed.   Bring a large pot of water to a boil and cook the green beans for 2-3 minutes, until tender-crisp, then transfer to a large serving bowl.   Combine green beans with tomatoes, beets, onion, cranberries, mozzarella and pine nuts. To serve, drizzle with the dressing and season with more salt and pepper to taste.