Beet and Apple Salad with Pecans

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Wrap the 2 medium beets individually in aluminum foil. Place them on a baking sheet and roast for 30-40 minutes, or until they are easily pierced with a fork. Remove from the oven and let them cool completely. Once cool, carefully peel the beets and cut them into 1.27 cm cubes.
3. 3While the beets are cooling, spread the 0.5 cup pecans on a separate baking sheet. Place them in the preheated oven for 5-7 minutes, or until they smell fragrant and are lightly toasted. Remove from the oven, let them cool, and then chop them coarsely.
4. 4Prepare the 1 large apple by dicing it into small, bite-sized pieces.
5. 5In a small bowl, whisk together the 3 tablespoons tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon maple syrup, 1-2 tablespoons water (start with 1 and add more if needed to reach desired consistency), 0.25 teaspoon salt, and 0.125 teaspoon black pepper until smooth and well combined.
6. 6In a large bowl, combine the about 142 g arugula, the cubed roasted beets, the diced apple, and the chopped toasted pecans.
7. 7Drizzle the prepared lemon-tahini dressing over the salad ingredients. Toss gently to coat everything evenly.
8. 8Serve the salad immediately.

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