Roasted Beet, Kale, Apple Salad with Dijon Honey Dressing

Switch up your fall meals by incorporating a delicious and healthy apple salad into your routine. With varieties that include beets, pecans (and honey, of course), it’s almost sweet enough to pass for a dessert. 

Ingredients

 2 Bunches of Beets or about 8 Pieces

 1 cup water

 2 Sprigs of Rosemary

 6 Sprigs of Thyme

 2 Bunches of Tuscan Kale

 2 Green Apples

 1 lemon

 2 cups of water in a bowl

 5 Radishes

 1 Tablespoon Dijon Mustard

 ½ cup Apple Cider Vinegar

 ½ cup Canola Oil

Wildflower Honey

½ Teaspoon Kosher Salt

¼ Teaspoon Fresh Black Pepper

Directions

1.Pre heat oven to 375 degrees

2.Cut the green ends off the beets if they are attached, Place beets in a roasting pan big enough to hold the beets, Add the rosemary and thyme and about 1 cup of water

3.Cover with foil tightly and roast for about 1 to 1 ½ hours until a toothpick can go thru the beets

4.Take out and cool then using a paper towel wipe away the skin of the beets and rinse under cold water then slice into quarters

5.While the beets are roasting take the kale and cut out the hard vein in the middle then roll up the kale and slice it chiffonade style then set aside

6.In a bowl with water squeeze the lemon, Slice the green apples, and place apples in the water so they do not brown

7.Shave the radishes and set aside as well

8.Toss the salad together and place on a serving dish drizzle with dressing and wildflower honey

Dressing

1.Place the Dijon mustard, apple cider vinegar, salt, pepper, and wildflower honey in a blender and turn on low

2.Slowly in a steady stream add the canola oil to the blender on low speed to create the dressing