Roasted Baby Beet and Golden Apple Salad | CUESA

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Returns March 17, 2022

Roasted Baby Beet and Golden Apple Salad


Jay Foster,Chef and Owner, FarmerBrown.

Serves 4-6


1 ½-2 pounds beets
Extra virgin olive oil
Salt and freshly ground pepper
5 fingers ginger, chopped into coins with some reserved for grating
1 ½ cups organic sugar
1 lemon, zested and juiced
2 Golden Delicious or similar variety apples
4 ounces mixed greens, washed and dried
3 tablespoons yogurt, preferably Greek
Peppercress, for garnish


  1. Preheat oven to 350 degrees. Peel the beets and cut into quarters (or slices if not using baby beets). Massage with olive oil, salt and pepper. Roast for about 15 minutes– beets should have tender give, like a tennis ball.

  2. Bring 5 cups of water to boil in a heavy-bottom saucepan and add the sugar and ginger; continue to boil until you get a thin maple syrup consistency. Cool and strain. Add some freshly grated ginger and lemon zest to the syrup.
  3. Cut around the core of the apples in a square shape and slice into wedges about ⅕” thick on the fat end (they should look like ½ hearts).
  4. In a bowl, toss the mixed greens with olive oil and lemon juice to taste.
  5. Spoon the yogurt onto the center of a serving plate; layer with the beets, apples, mixed greens. Sprinkle with peppercress, drizzle with syrup and serve.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »