Beetroot and Marinated Goat Cheese Salad

Ingredients:

Salad

• Four red or golden beets, tops trimmed
• 250 g green beans
• 1 teaspoon olive oil
• 6 cups lettuce leaves, torn into small pieces
• 2 cups arugula
• 1/2 large apple, thinly sliced
• 120 g goat cheese, chilled, crumbled into pieces

Salad dressing

• 1/2 cup olive oil
• 1/3 cup white balsamic vinegar
• 1 tbsp frozen apple juice concentrate, thawed
• 1.5 tsp chopped thyme
• 1/4 teaspoon ground black pepper, plus more for seasoning
• 1/4 teaspoon salt, plus more
• 2 cloves garlic, minced

Preparation:

1. Prepare the dressingCombine the oil, vinegar, apple juice, thyme, pepper, salt, and garlic in a small bowl. Season with additional salt and pepper to taste.
2. Make a saladPreheat oven to 425°F (220°C). Place the goat cheese in a medium bowl. Drizzle with enough dressing to moisten. Refrigerate until ready to serve.
3. Wrap each beet in foil. Place the beets directly on the oven rack and roast until tender, about 50 minutes.
   
   Eight minutes before the beets are done, place the green beans in a baking dish. Add oil, salt, and pepper and toss. Roast the beans next to the beets until crisp, about 8 minutes. Remove the foil from the beets and set aside to cool. Cut each beet into 6-8 slices.
4. Combine the lettuce leaves in a large bowl. Add the beans and apple slices, and top with the beet wedges. Sprinkle the salad with goat cheese. Before serving, pour the dressing over the salad and toss to combine.