Roasted Beet Salad with Apple, Walnuts, and Feta or Goat Cheese

Notes: Originally from Food Network magazine with variations by Debra Steppel

Ingredients

2-4 lbs. beets

1 Tbsp. olive oil

salt, pepper, garlic powder

zest and juice of 1 large or 2 small lemons

2-4 green onions (chives)

1 cup chopped walnuts

8 oz. crumbled feta or goat cheese (optional; skip to make it parve)

optional: 1 Granny Smith apple

Mise en Place

1. Peel 4 medium beets and cut into 1/2" cubes. Toss in a Ziploc bag with 1 Tbsp. olive oil until coated.

2. Chop scallions.

3. Dice Granny Smith apple.

4. Zest and juice lemon(s).

5. Chop walnuts.

Directions

1. Spread oiled beets in a single layer on nonstick foil on a baking sheet with low sides. Season with salt, pepper, and garlic powder.

2. Roast beets at 400 degrees F, stirring once or twice, until tender, 35-40 minutes.

3. When beets are tender, transfer to a bowl.

4. Toss with lemon juice and zest, chopped scallions, diced apple, and chopped walnuts.