Roasted Beet and Apple Salad Recipe
6 tbsp extra virgin olive oil
2 tbsp coarse grain mustard
2 tbsp white wine vinegar
1 garlic clove, minced
salt , to taste
fresh ground black pepper , to taste
4 cups baby greens
3 roasted beets, diced
1/2 cup chopped pecans, glazed
1 granny smith apples, peeled and diced
2 oz goat cheese
Directions:
Preheat oven to 375.
Scrub beets and cut the greens off.
Rub with a little oil (canola or olive), wrap in foil, and bake for about an hour (until a knife slides in easily).
Allow to cool and slide off the skins, and dice.
While cooling, prepare the dressing by whisking all of the ingredients until well blended.
Place salad greens on a salad platter.
Top with beets, walnuts and diced apple.
Sprinkle with crumbled goat cheese and drizzle the dressing over all.