Roasted Beet and Apple Salad

This salad is a staple in my kitchen because it is simple and versatile. Sometimes I’ll have it as a snack, with greens on a salad, or with rice. Try it!

roasted beet and apple salad




Lemon Juice

1. Roast beets: Wrap in foil and roast for 50+ minutes at 375. When a knife comes out smooth from the beet they are done (similar to bakingĀ  a potato). Remove and allow to cool and remove skin. The skin of the beet comes off easily by rubbing your thumb against the skin. If you need help, a vegetable peeler works well.

2. Dice apples (pink lady is my preference) and juice a lemon (zest is welcome too, of course). Dice roasted beet and add to salad.

That’s it! It is crunchy, sweet, filling, and full of vitamins!


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