Roasted Beet & Apple Salad with Cider Vinaigrette

Preparation Time:  5 minutes   I   Cook Time:  45 minutes   I   Servings: 2   I  WW Points Plus:  3 points


1 red beet

1 Empire apple

2 Tbsp olive oil

1 tsp spicy brown mustard

2 Tbsp Apple Cider

2 tsp red wine vinegar

1/4 tsp kosher salt

1/8 black pepper

1 Tbsp chives




Preheat the oven to 450 degrees.  Wrap the beet in tin foil and put into the oven directly on the wire rack. Roast for about 45 minutes then remove and let cool.  Once cooled enough to touch, use a paring knife to remove the outer skin.  Slice into wedges and add to a bowl.  Cut the apple in large wedges and set aside. 

In a small bowl, add the mustard, apple cider, red wine vinegar, salt, and pepper.  Slowly add in the olive oil, using a fork to whip together.  


Drizzle over the beet and add the apple wedges.  Toss to combine and top with the chopped chives.  Served chilled.



Lunch To Go!

Lunch To Go!