Dining With Tim: Beet Salad


3 roasted beets 

3 T olive oil

1 Granny Smith apple 

1 winesap apple 

3 T goat cheese 

1/4 cup walnuts 

1/2 T flakey salt

1 small shallot 

1 t black pepper 

2 T olive oil 


Preheat oven to 350F 

Coat raw unpeeled beats in olive oil and salt. 

Line a pan with parchment paper and add beats to pan.

Add pan to the oven and cooking until fork tender, about 40 minutes.

Remove beats from oven and let sit until cool. 

Remove skin from the beets using a small knife or hands but make sure to wear gloves to avoid staining.  

Cut beets in half and slice 1/5 inch thick.

Add beets to a medium to large mixing bowl.

Core and quarter the apples and slice 1/8 inch think.

Peel shallot and cut in half, slice thin, add to bowl. 

Add apples to the same mixing bowl as the beets and shallot. 

Add crumbled goat cheese, chopped walnuts, salt, pepper and olive oil. 

Mix well with a large spoon.

Serve cold.

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