Fall fruit and beet salad with lemon ginger dressing

I recently made this salad with not much forethought. It turned out great. It’s a great salad for the holidays or every day.

Ingredients for salad
2 large beet roots
1 large crisp apple
1 small or medium pear (best when not too soft)


  1. Preheat oven to 200°C (390°F). Clean beet roots and off ends. Leave skin on. Wrap in aluminum foil and bake in oven for about 1 hour.
  2. Cut up apple and pear (slices, cubes, whatever you prefer).
  3. Once beets are done, let cool for a bit and peel under cool water. Cut in half lengthwise and slice. Mix with the fruit in a salad bowl.
  4. Prepare dressing (recipe below) and pour over the salad. Mix well. Let stand in fridge for about 30 min. Serve.

Fresh lemon ginger dressing

Juice of I lemon (freshly squeezed)
3 tsp. carob molasses ( or other sweetener)
About 2.5 cm (1 in.) fresh ginger grated

Mix all ingredients together.  You can add a bit of water if you’d like.

One thought on “Fall fruit and beet salad with lemon ginger dressing

  1. Pingback: Vegan Every Day Series: Lunch/Dinner | Broccoli Addict

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