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Prepare beets.
Use fuji apples.
Provide walnuts (rough chop).
You need Feta cheese.
Use Baby Arugula.
You need honey.
You need to prepare dijon mustard.
Prepare red wine vinegar.
You need minced shallots.
Use vegetable oil.
You need to prepare salt and pepper.

Make dressing: Whisk together honey, vinegar, and olive oil. Beet and Carrot Salad Recipe with Curry Dressing. Wash beets and trim off greens. Toss apple, celery, onion, and cilantro with remaining dressing.

Coat beets with olive oil and wrap in tin foil.
Roast at 400 for 1 hour and check. Continue checking every 20 minutes.
Shock in icewater bath.
Allow to cool.
Peel beets, and cube.
Combine beets and apples togethether..
Combine.
Combine oil, vinegar, honey, shallots, oil, salt, and pepper.
Whisk until combined; add to apple and beet mixture.
Spoon apple and beet mixture over arugula.
Top with walnuts and feta.

This salad is all about opposites: hot and cold, red and green, tender and crunchy. I love contrast, and I like making salads exciting. In a medium bowl, toss the beets with olive oil, salt, thyme, and pepper. Place on a baking sheet lined with parchment paper and roast until tender and slightly caramelized. Individually wrap each beet in double layer of foil.

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