An easy roasted beet and apple salad with tart granny smith apples tossed in a honey mustard dressing.
This is a really simple one for you guys today. Although I’m holding strong on the no-pumpkin-until-it’s-legitimately-fall wagon, I’m fine doing the apple thing right now (they are in season after all).
Unless it’s apple pie, apples are like the one fruit I could pretty much live without for the rest of my life and be ok with. They’re an underwhelming fruit if you ask me.
Granny Smith’s are about the only ones I truly enjoy in their plain/not in a pie form (ok, and a good Honeycrisp too) and so that’s what we’re talking about today.
Those tart little suckers are tossed with roasted beets that have become deliciously candy-like, a honey mustard dressing and salted pistachios.
If your husband didn’t eat all the goat cheese, I suggest you throw some of that on top too. I’m considering a sign out sheet attached to the front of the fridge. Any foods finished by significant others must be documented from here on out to avoid mid-day outage discoveries and pissed off wives. Sounds reasonable, no?
And if you’re looking for another way to enjoy winter’s candy, try this beet and feta cheese salad with pistachios!
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.