Roasted Beet Salad

Serves 4–6

You'll Need
  • 1 bunch of beets (or 3 medium)
  • 2 tart apples, unpeeled, cored and thinly sliced
  • ½ cup goat cheese crumbled
  • ½ cup very thinly sliced fresh fennel
Dressing
  • 1 clove garlic, minced
  • 1 tsp dijon mustard
  • 1 tsp horseradish
  • 1 ½ tsp red wine vinegar
  • ¼ tsp celery seed
  • 2 Tbsp vegetable oil
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • freshly ground pepper to taste
  • chopped dill for garnish
Preparation
  • Preheat oven to 350 degrees.
  • Wash beets, but do not peel.
  • Wrap beets individually in tin foil and place on middle rack in the middle of the oven.
  • Bake for 30–40 minutes or until tender when pierced with a sharp knife.
  • Cool, peel, and cut in half, then slice halves into thin slices. Mix together with apple slices and fennel in a salad bowl.
  • Combine dressing ingredients and stir gently into salad. Garnish with dill and goat cheese. Serve as an appetizer course with your favourite crusty bread.

Good to Know: It’s best to make the beets the day before to give them time to cool. We like to wear rubber gloves and peel over the sink when handling beets as the dark red juice can be very messy.