My husband absolutely detests beets. I can't even begin to describe how much he loathes them. And I recently realized how much I actually miss and love, love, love beets. Seriously, my parents grew them in the garden when I was a kid and I always looked forward to eating them. My college roomie and I shared that love for beets . . . and her parents used to keep us in supply during the harvest months. Then, I eventually married a man who hates beets. How did that even happen? And over time, I quit making them. Dumb, right? I didn't think much about it . . until the other day when we were at a party and beets were being served. And then I knew I had to make this salad as soon as possible. I just couldn't wait. My daughter and I will just need to eat the whole salad ourselves . . . oh darn!
Roasted Beet & Green Apple Salad
3-4 Medium Sized Beets Roasted
1 Large Tart Green Apple
1 Tablespoon Red Wine Vinegar
3 Tablespoons Olive Oil
1 Teaspoon Thyme
1/2 Cup Toasted Walnuts
1/4 Cup Soft Cheese of Choice (goat cheese, whipped cream cheese, or Gorgonzola)
Step 1: Once your roasted beets have cooled, peel and dice into bite sized pieces. Add them to a large bowl. Wash and core the apple. Dice into similar sized pieces as the dice beet. Add to the bowl. Set aside.
Step 2: In a small bowl, add the olive oil, red wine vinegar and thyme. Mix together thoroughly with a fork. Pour over the beets and apples. Mix to combine.
Step 3: To serve, dot the soft across the salad and sprinkle with walnuts.
Refrigerate any leftovers.
Are you unsure about how to roast beets? Click here to learn more.