Roasted Beet and Apple Salad
Ingredients
Salad:
6 medium beets
1 Tbsp fresh rosemary, chopped
2 Tbsp extra virgin olive oil
salt & pepper to taste
1 large Granny Smith apple, cut into matchsticks
1 C baby spinach, torn
2 Tbsp salted pistachios, chopped
Dressing:
3 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 Tbsp honey
1 Tbsp dijon mustard
Directions
Preheat the oven to 375°F and grease a baking dish.
Wash and trim beets leaving them whole. Toss the beets with olive oil, rosemary, salt & pepper. Transfer to the baking dish and roast for about 1.5 hours. Remove beets from the oven and let cool. Once cool enough to handle, peel the skin from the beets, cut into wedges and transfer to a large bowl.
Add the apples and spinach to the bowl.
Whisk together the dressing ingredients and then pour into bowl and toss to combine.
Plate the salad and top with the pistachios.
