Roasted Beet and Pink Stained Apple Salad with Herbed Goat Cheese and Toasted Walnuts
Servings: 3
Prep Time: 10 minutesmins
Cook Time: 45 minutesmins
Total Time: 55 minutesmins
This Beet Apple Salad has walnuts, goat cheese, and honey for a delicious and simple side dish!
Ingredients
3beets
1appleI used Granny Smith because I like how tart they are, but choose your favorite
1/2cuptoasted walnuts
2tbspgoat cheese
5sprigs of fresh tarragonor parsley if you don't like anise flavor
1/4cupfreshly squeezed lemon juice
2tbsphoney
Instructions
Start by scrubbing the beets with a vegetable brush under cold water, then wrap them up individually in aluminum foil. Even if there are loose little roots or nubs on the beets, do not trim them or the beets will bleed during cooking. Now roast them in a 375 degree oven for 45 minutes, until you can easily pierce through them with a paring knife.
After the beets have cooled a little bit, peel the skin off and cut them up into bite sized pieces.
Next dice the apple up, toss them with the beets in a bowl, staining the apples a beautiful pink color. Crumble up the walnuts with your fingers to break them up into little pieces and throw them into the bowl. Chop up the tarragon leaves (tarragon has an anise flavor, so leave it out if you don’t like it, though I think tarragon goes beautifully with beets) and mix those into the bowl along with the goat cheese.
To make the dressing, whisk together the honey and lemon juice, and pour it onto the beet and apple salad to marinate, and toss frequently. Serve and enjoy!
Notes
You can toast nuts by either keeping them moving in a skillet over medium heat for 5 minutes, or spreading them out on a sheet pan and roasting for 5 minutes in a 400 degree oven. Toasting amplifies the nutty flavor of the walnuts.