Roasted Beet, Apple, and Cheese Salad

Simple, and oh so lusciously good!

1 lb. small red &/or gold beets, roasted, peeled and cut into small wedges

1 bunch rough chopped beet or other greens

1 small apple, cut into matchsticks

3 Tbsp. olive oil

3 Tbsp. balsamic vinegar

Salt and pepper

Crumbled goat, feta or other mild white soft cheese

Combine the beets, greens, and apples in a bowl. In another bowl, whisk together the olive oil, vinegar and season with salt and pepper. Toss the vinaigrette into the salad, scatter cheese crumbles on top, and serve.

A handful of chopped walnuts sprinkled into this salad is a delicious addition.

*To roast beets: Toss scrubbed, unpeeled beets (tops removed) with a drizzle of olive oil. Place on a baking sheet and cover with foil, or you can place the beets in a tightly sealed foil packet- I usually choose to do this because it seems easier. Roast at 375 for approx. 20-45 minutes, (time will depend on the size of your beets); they're done when a knife or fork meets very little resistance. Cool long enough so that you can handle them. Skins will rub off easily.

Recipe created or adapted by Liz Talley, Urban Graze

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