BAA Salad

I told our kids this was a “BAA” salad because they love sheep. Really, the BAA stands for Beets, Apples, and Arugula. While our kids didn’t like the arugula - they did like the beets and apples - and left plenty of arugula for us to enjoy! The perfect salad to enjoy with fall ingredients.

Ingredients:

1 pound of beets, roasted

1 apple, finely chopped

2 cups arugula

1/2 cup walnuts

1/4 cup blue or goat cheese

4 TBSP olive oil

2 TBSP Apple Cider Vinegar

2 tsp brown sugar

1/2 tsp salt

1 tsp Dijon mustard

Method:

Dice beets and drizzle in olive oil. Roast in 425 degree oven for 30 minutes, or until fork tender. Remove and let cool before using in salad. Dice apples.

Put olive oil, apple cider vinegar, brown sugar, salt and mustard into a jar (or single cup blender attachment) and shake vigorously until the ingredients are emulsified.

Assemble salad with arugula, cooled beets, apples, walnuts and goat cheese. Drizzle dressing on top. Enjoy!