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.
Roasted Beet and Apple Salad
Amount Per Serving (97 g)
Calories 152Calories from Fat 90
% Daily Value*
Saturated Fat 1.6g8%
Polyunsaturated Fat 8.4g
* Percent Daily Values are based on a 2000 calorie diet.