Ah, what a lovely fall day it is! And a productive one, too. There’s something about these sunny days that inspires me to get up and get moving. Good thing I had this phenomenal beet salad for lunch to keep me going. The only downfall is the new color of my hands after cutting up those blood red beets. Better get scrubbing… or maybe I’ll just keep them that way? Might be a good asset to my Halloween costume, anyways!
Roasted Beet Salad with Chopped Nuts and Apple Cider Dressing
So apparently, there’s a lot of different ways to roast beets. But I’ve always found the best way to do so is to preheat the oven to 400 degrees Fahrenheit, cut off the stems and scrub the beets, them wrap them, unpeeled and brushed with a little olive oil, in aluminum foil. Bake anywhere from 45 minutes to an hour and a half, or until tender. Let them cool for a few minutes before peeling off the skin. Voila! Tasty, tender beets ready for business.
2 medium beets, roasted and cut into small slices
1 large granny smith apple, sliced
1/4 cup red onion, roughly chopped
1/4 cup chopped nuts– I used almonds but I think pistachios would be amazing, or walnuts! Whatever suits your fancy.
For the dressing-
1 tablespoon extra virgin olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
Prepare the roasted beets, as detailed above, or in your preferred way. Whisk together the dressing ingredients. Then, toss together the sliced beets, sliced apples, and roughly chopped red onion. Top this combo with the chopped nuts and drizzle on the apple cider dressing.
Enjoy!! This serves about 2 people.
Have a great week,