You can do this recipe in two ways. You can either purchase precooked beets from a can (which I don't recommend for best flavor), or you can spend a bit more time in the kitchen making it the best way!
4-6 red beets (you can even try other colors if you'd like)
1-2 tbsp olive oil, divided (use to generously coat outside of raw beets for roasting...most of it is taken off at end)
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground cloves
1/2 tsp pepper
1/2 tsp salt
2 granny smith apples
1/4 cup nuts , chopped (I used cashews, but pistachios, almonds, or walnuts would also work)
2 tbsp apple cider vinegar (or more to taste)
juice of 1/2 lime
Preheat oven to 350
Line cookie sheet, or baking pan with foil
Mix seasonings together (curry powder, coriander, cloves, salt and pepper) Btw, if you don't have curry, you can use cumin, turmeric, and a bit more coriander instead.
Leave skin on beets, Remove leaves, leaving about 1" of stem.
Rub beets with olive oil and then seasoning mix. Place on pan and put in oven.
Let beets cook for 1-1/2 hours, rotating every 20 mins or so, until fork tender
Remove from oven and allow beets to cool to room temp. Remove peel..usually you can do this by simply rubbing it off. I used a small knife to scrape it off.
Place beets in refrigerator to chill.
In the meantime, julienne two granny smith apples.
Roast chopped nuts in small sautee pan on top of stove. Toss nuts often to prevent burning.
When beets have cooked, remove and chop. Toss with a dash more of the seasonings mentioned above, then add 2 tbsp apple cider vinegar, 1 tbsp olive oil (I used seed oil instead) and nuts and toss together.
Note: I left the nuts out and I add when I eat the salad so they don't get soft sitting in