Roasted Beetroot and Apple Salad

4 medium beets
2 green apples
3 celery stalks

1 lemon, juice of

2 tablespoons olive oil
2 teaspoons honey
salt and pepper to taste

Serves 4
Preheat oven to 220C/430F.

Wash the beets and roast them in the oven until tender, depending on their size between 20 and 30 minutes. Set aside to let cool.
Meanwhile, core and thinly slice the apples. Cut the slices into matchsticks and toss them in the lemon juice. Cut the celery into matchsticks and add them to the apples.
Peel the beets, and cut them into matchsticks too. Add to apples and celery.

Whisk olive oil and honey together. Season with salt and pepper.
Pour dressing over the salad and mix until well coated. Keep the salad refrigerated for at least 20 minutes for the flavors to combine. Best served cold.

© Anja's Food 4 Thought. Recipe from