Some days just call for something light, colorful, and full of texture. Something that feels comforting yet fresh. That’s exactly what this beet rösti with apple and walnuts delivers. Paired with a crisp green salad and a homemade mustard dressing, this dish brings together the earthy sweetness of beetroot, the crunch of fresh apple, the richness of toasted walnuts, and the zing of a good vinaigrette. It’s the perfect vegetarian lunch or a simple weeknight dinner with a twist.
Not only is this meal packed with flavor, but it’s also a great way to sneak more veggies onto your plate. And the best part? These rösti taste just as good cold the next day—if you have any leftovers, that is!
👉 Craving more plant-based inspiration? Check out these blog favorites:
• Avocado and Zucchini Salad for Hot Weather Days
• Healthy Vegan Bulgur Bowl with Colourful Roasted Veggies
• Summer Tagliatelle with Pesto and Crunchy Pine Nuts
Ingredients:
Serves 4
For the rösti:
• 500 g raw beetroot, grated
• 1 medium carrot, grated
• 1 medium potato, grated
• 1 small onion, finely chopped
• 2 eggs
• 3 tablespoons all-purpose flour (or chickpea flour for a gluten-free version)
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• Olive oil for frying
For the topping:
• 1 red apple, diced
• 40 g walnuts, lightly toasted and roughly chopped
For the salad:
• 1 small head of lettuce or mixed greens
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons apple cider vinegar
• 4 tablespoons olive oil
• Salt and pepper, to taste
Instructions:
1. Make the rösti: Place the grated beetroot, carrot, potato, and chopped onion in a clean towel or sieve. Squeeze out as much excess moisture as possible. Transfer to a large bowl.
2. Add the eggs, flour, salt, and pepper. Mix until everything is well combined.
3. Heat a bit of olive oil in a non-stick skillet. Spoon portions of the mixture into the pan and flatten slightly with a spatula. Fry for about 3–4 minutes per side, until golden and cooked through.
4. While the rösti are cooking, prepare the salad. Whisk together the dressing ingredients and toss with the greens.
5. Serve the rösti topped with fresh diced apple and chopped walnuts. Add a generous serving of salad on the side.
Tips & Variations
• Want more flavor? Add crumbled feta on top.
• Swap the apple for pear or fresh pomegranate seeds.
• You can bake the rösti instead: 200 °C (390 °F) for 20 minutes, flipping halfway through.
Want more colorful and healthy meals?
If you enjoyed this beet rösti with apple and walnuts, here are more recipes from Flight Pantry you might love:
🥣 Balanced Meal with Grilled Chicken, Sautéed Veggies and Fresh Salad
🥗 Squid Ink Pasta with Garlic Shrimp and Lamb’s Lettuce Salad – A refreshing salad packed with texture and color.
🍝 Easy Weeknight Pasta: Chicken and Mushroom Tagliatelle – A cozy, seasonal pasta dish you’ll want to make again and again.
Or explore all our vegetarian recipes here for more inspiration straight from the Flight Pantry!
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