Preparation and Cooking

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Trim the greens from the beets, scrub under cold water, pat dry, and toss with olive oil, salt, and pepper.
• Arrange the beets on the baking sheet and roast for 45-50 minutes until tender.
• Let the beets cool for about 10 minutes before peeling.
• Core and thinly slice the Granny Smith apples, tossing slices in a little lemon juice.
• In a large bowl, combine mixed greens, sliced red onion, and toasted walnuts.
• In a separate bowl, whisk together apple cider vinegar, honey, Dijon mustard, and extra virgin olive oil.
• Drizzle the dressing over the cooled beets, apple slices, and mixed greens. Gently toss to combine.
• Transfer to a platter or individual plates and garnish with fresh herbs or crumbled goat cheese, if desired.