INGREDIENTS 2 beets, peeled and cut into 1 inch pieces 1 apple, cut in 1" cubes 1 Tablespoon extra virgin olive oil salt and pepper to taste walnuts, coarsely chopped feta cheese, crumbled MAPLE VINAIGRETTE 1 Tablespoon dijon mustard 2 Tablespoon maple syrup 2 Tablespoon Champagne vinegar Preheat oven to 425 F. Trim beets leaving 1 inch of the stem. Coat lightly with olive oil. Wrap tightly in aluminum foil and place on a baking sheet in the preheated oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes. Slip off the skins with a paring knife and cut the stem. Dice beets in 1" cubes. Mix beets, chopped apple and olive oil in a mixing bowl. Season with salt and freshly ground black pepper to taste. Transfer to a salad plate, top with chopped walnuts, crumbled feta cheese and a little bit of maple vinaigrette. Mix all ingredients and stir until well combined. Enjoy!

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