Beet and Carrot Salad

INGREDIENTS:

approx. 3 medium-sized beets

approx. 3-4 medium large carrots

1-2 tablespoons vegetable oil as needed for roasting vegetables

approx. 1 cup walnut halves and pieces (see procedure)

1-2 teaspoons vegetable oil

baby spinach as needed (approx. 4 - 5 ounces)

4 ounces goat cheese

2 medium apples, cored and thinly sliced



for the dressing:

1/4-1/3 cup vegetable oil

1-2 tablespoons apple cider vinegar (start with less and add more if needed)

scant 1 teaspoon Dijon mus$#@!



PROCEDURE:

Preheat the oven to 400 degrees.

Cut the beets in half (if they're large) and place them on a sheet of aluminum foil on top of a baking tray and drizzle a little vegetable oil over the top of those, and then tightly seal the aluminum foil.



Peel the carrots and cut those into 1/2-inch thick slices on a bias, and toss those onto the same baking tray and toss them with a little vegetable oil as well, and place the tray into the oven.



The beets will take around 45 minutes to an hour to roast, and the carrots will take less time than that. You should easily be able to insert a knife into the vegetables when they're done.



Toast a big handful of walnut halves and pieces in a teaspoon or two of vegetable oil in a pan on the stovetop for two to three minutes, and take them out of the pan to cool.



Next, make the dressing by combining 1/4-1/3 cup of vegetable oil with 1-2 tablespoons apple cider vinegar and a scant 1 teaspoon of Dijon mus$#@!, and whisk it up.



Once the vegetables have cooled down, peel the beets and cut those into 1/2-inch slices, and toss the beets and carrots into a bowl with baby spinach, toasted walnuts, crumbled goat cheese and a handful of sliced raw apple. Then, toss those to coat with the apple cider vinegar dressing.



Divide and serve.

Beet and Carrot Salad