Beet and Apple Salad with Pecans

Ingredients

• 2 medium Beets
• 1 large Apple
• 0.5 cup Pecans
• 5 oz Arugula
• 3 tablespoons Tahini
• 2 tablespoons Lemon Juice
• 2 tablespoons Olive Oil
• 1 tablespoon Maple Syrup
• 1-2 tablespoons Water
• 0.25 teaspoon Salt
• 0.125 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (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 1/2-inch 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 5 oz 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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