Roasted Beets combined with crisp apples and walnuts in a simple cider and lemon vinaigrette. A delicious, healthy and satisfying salad.
Pre heat oven to 400°
With cooking spray, lightly spray a piece of foil large enough to loosely wrap quartered beets.
Place beets on oiled side of foil, and loosely wrap to make a sealed package.
Put foil wrapped beets on a baking sheet in center of oven and roast 30-45 minutes until tender.
In the last 5 minutes of roasting time, spread walnuts on the baking sheet alongside the roasting beets to toast.
Remove beets and walnuts from the oven, remove beets from foil, and allow to cool.
When beets are cool, slice the quarters into thinner wedges.
Make dressing, by whisking lemon juice, olive oil, vinegar, parsley, and salt together in a bowl.
Add apple slices, beet slices, and walnuts to the bowl and toss with the dressing.
Serve immediately, or refrigerate and serve chilled
Beets can be roasted ahead of time, (maybe when you have something else in the oven) cooled and kept in the fridge until ready to make the salad.