Roasted Beet, Apple and Celery Salad

  • 3/4 pound fresh Red Dog Farm beets (approx. 3-4)
  • 2 Tbls. plus 2 tsp. vegetable oil
  • 1 Tbls. cider vinegar
  • 1 tsp. sugar
  • 1/2 tsp. prepared horseradish
  • 1/2 tsp. salt
  • 1 Granny Smith apple, halved, cored, and sliced
  • 1 stalk(s) celery, sliced
  • 1/2 cup Red Dog Farm red onion, sliced
  • 1 Tbls. Red Dog Farm cilantro leaves
  • 1/4 cup walnut pieces, toasted
Heat oven to 400 F. Wash beets and trim off greens. Toss with the 2 teaspoons vegetable oil and roast in baking dish until tender when pierced with a fork, 45 minutes to 1 1/4 hours. When cool enough, rub beets with paper towel to remove skin. Slice beets. Combine the 2 tablespoons oil, vinegar, sugar, horseradish, and salt. Toss beets with 1 tablespoon of the dressing. Toss apple, celery, onion, and cilantro with remaining dressing. Arrange beets and apples on serving plate. Sprinkle with toasted walnuts.