A perfect colorfully tasteful fall salad that will not only taste wonderful but look gorgeous. Beets are just such a good healthy addition to any meal. I make a lot of beet dishes cause they are just so good especially freshly roasted as I prepared them for this fall salad.
1 lb red or yellow beets peeled and cut into quarters. You can use half red and half yellow.
2 teaspoons white wine vinegar
1/2 cup thinly sliced red onions
1 tablespoon white wine vinegar
1 Gala apple, thinly sliced
3 cups baby arugula
3 cups baby kale
1/4 cup toasted chopped walnuts
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1 tsp. sea salt
1 tsp. black pepper
1 tsp. spicy brown mustard
In a medium-size roasting pan sprayed with cooking oil place beet and roast at 400F for 30 minutes turning once. Remove from oven and sprinkle with vinegar. Cool and refrigerate for 4 hours or overnight. Place sliced red onions in a bowl and cover with 1 tablespoon vinegar for 30 minutes then drain.
Arrange arugula, kale, apples, onions on the plate, top with walnuts. With a wire, whisk combine oil, vinegar, salt, pepper and mustard to make the dressing. Serve with salad dressing on the side.