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Fall Beet and Apple Salad

This is a beautiful fall salad. I like to add sliced radishes and avocados. You can also include cooked chicken, shrimp, or garbanzo beans for a full meal deal.
Author Susan Evans, Certified Clinical Herbalist

Ingredients

Dressing

  • 1/2 cup rice vinegar
  • 1/2 cup avocado or olive oil
  • Juice of ½ lime
  • 2 tbsp. agave or honey or to taste
  • 1 tbsp. white miso
  • 1 tbsp. grated fresh ginger root

Salad

  • 4-5 cups mixed baby greens or arugula
  • 1 thinly sliced apple or pear cored, not peeled
  • 2 medium roasted red beets sliced, see recipe below.
  • 1/4 cup red onion thinly sliced
  • 1/3 cup pepitas
  • feta or parmesan

Instructions

  1. Roasted Beets
  2. Preheat oven to 375. Place parchment paper over a baking tray for easy cleanup. Cut off the ends of the beets and rub the surface with olive oil. Wrap in aluminum foil and bake in the oven for an hour. Once cool enough to handle, rub the skin off with a paper towel. Done!

Salad

  1. Lightly dress greens with vinaigrette. Divide onto plates and top with beets, onions, and pears in a pleasing arrangement. Garnish with cheese and pepitas. Enjoy!