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 baking 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!