Swiss Beet and Apple Salad with Lemon-Dijon Vinaigrette (Dairy- & Nut-Free)

Ingredients

• about 450 g Beets
• 2 medium Apples
• 1/4 medium Red onion
• 2 tablespoons Fresh parsley
• 3 tablespoons Lemon juice
• 4 tablespoons Olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon Maple syrup
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Take the about 450 g of beets, wrap each one individually in aluminum foil, and place them on a baking sheet. Roast for 40 minutes, or until the beets are tender when pierced with a fork. Once roasted, carefully remove the beets from the oven and let them cool completely. After cooling, peel the skin off the beets and cut them into 1.27 cm cubes.
2. 2While the beets are cooling, prepare the other ingredients. Dice the 2 medium apples into 1.27 cm cubes. Thinly slice the 1/4 medium red onion into half-moon shapes. Finely chop the 2 tablespoons of fresh parsley.
3. 3In a large bowl, combine the cooled and diced about 450 g of beets, the diced 2 medium apples, the sliced 1/4 medium red onion, and the chopped 2 tablespoons of fresh parsley.
4. 4In a separate small bowl, prepare the vinaigrette. Add the 3 tablespoons of lemon juice, 4 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of maple syrup, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk these ingredients together until they are well combined and the dressing is emulsified.
5. 5Pour the prepared vinaigrette over the salad ingredients in the large bowl. Gently toss everything together until the beets, apples, red onion, and parsley are evenly coated with the dressing. Serve the salad chilled or at room temperature.

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