Roasted Beet & Apple Salad

Ingredients

• 2 lbs beets

• 2 apples (McIntosh)

• 2 tbsp olive oil

• 1 tbsp maple syrup

• 1 tsp Dijon mustard

• ½ tsp salt

• ¼ tsp black pepper

• ½ cup walnuts, chopped

• ½ cup feta cheese, crumbled

Instructions

• Preheat oven to 425°F (220°C).

• Wash beets, rub with olive oil, and wrap tightly in foil.

• Roast for 45–60 minutes, until tender when pierced.

• Let beets cool, then peel and cut into bite-size pieces.

• Core and dice apples (do not peel).

• In a large bowl, whisk olive oil, maple syrup, Dijon mustard, salt, and pepper.

• Add beets and apples to the bowl and toss gently to coat.

• Fold in walnuts and feta.

• Serve chilled or at room temperature.

Storage

• Refrigerate in an airtight container for up to 3 days.