Apple and Roasted Beet Salad
1 bunch of arugula
1 apple
1 Sliced roasted beet, cut into strips
1/4 cup toasted pecans or walnuts
1/3 cup blue, gorgonzola, or feta cheese
1/2 lemon
Dressing:
1/3 cup olive oil
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 pinch kosher salt
Slice the apple into quarters around the core. Slice the quarters into thin slices, then cut those into batons or matchsticks leaving a bit of peel on both ends. Place the apples in a bowl and squeeze a little lemon over them. Toss to coat.
Line the salad plate with arugula or mixed greens of choice.
Place the dressing ingredients in a small jar with a tight- fitting lid. Shake to combine. Drizzle with a little dressing. Top with thin strips of beets and apple. Drizzle with dressing. Garnish with nuts and crumbled cheese
