Ingredients:

  • 3-4 medium beets, tops removed (approx. 500g)
  • 1 tbsp extra virgin olive oil (15ml) for roasting
  • 1 pinch sea salt
  • 1 pinch cracked black pepper
  • 4 cups baby arugula or spinach (120g)
  • 1 large Granny Smith apple, thinly sliced (150g)
  • 0.5 cup toasted walnuts or pecans (60g)
  • 4 oz goat cheese, crumbled (115g)
  • 3 tbsp extra virgin olive oil (45ml) for dressing
  • 2 tbsp balsamic vinegar (30ml)
  • 1 tsp Dijon mustard (5g)
  • 1 tsp maple syrup (7g)
  • 1 clove garlic, minced

Instructions:

  1. Preheat your oven to 200°C. Scrub the 500g of beets. Trim the ends but don't peel them yet. Wait until they smell earthy and clean.
  2. Toss beets with 15ml olive oil, salt, and pepper. Wrap them tightly in a foil pouch.
  3. Roast for 45 minutes. Check for a sweet, roasted aroma wafting from the oven. A knife should slide into the center with zero resistance.
  4. Cool the beets for 10 mins. Use a paper towel to rub the skins off. Watch the skins shatter and slip away easily.
  5. Slice beets into 1 inch wedges. Let them sit while you prep the rest to avoid wilting the greens with residual heat.
  6. Whisk the 45ml oil, balsamic, mustard, syrup, and garlic. Listen for the thwack of the dressing thickening against the side of the bowl.
  7. Toast the 60g walnuts. Heat in a dry pan for 3-5 mins until they smell like toasted wood and turn golden.
  8. Layer the 120g arugula and 150g sliced apples. Drizzle with half the dressing and toss gently.
  9. Top with beets, walnuts, and 115g goat cheese. Drizzle the remaining dressing over the top and serve immediately.