3 large beets (about 2 pounds, peeled and cut into wedges)
½ cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
¼ cup apple-cider vinegar
1 teaspoon Dijon mustard
1 teaspoon agave nectar or honey
⅓ cup walnuts, toasted and chopped
1 green apple, cored and thinly sliced
⅓ cup crumbled blue cheese
¼ cup baby kale or other greens, for garnish
Instructions
Preheat the oven to 400°. In a baking dish, lightly drizzle the beets with 2 tablespoons olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 40 to 45 minutes.
In a large bowl, whisk the vinegar, mustard and agave. Whisk in the remaining ½ cup of oil until emulsified. Season with salt and pepper and toss with the beets. Transfer the beets to a platter, top with the walnuts, apple, blue cheese and greens and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/roasted-beets-with-apples/