Want to spruce up your salads? Try out guest expert Randy Feltis’ idea of a green salad and switch out your leaves for granny smith apples!

Roasted beet and apple salad with feta and candied pecans

Ingredients:

• 2 lb. beets (golden, candy cane, red)
• 2 Granny Smith apples
• 1 lemon
• 2 cups pea sprouts
• 1 cup pecans
• 1 cup feta
• 2 tbsp. sugar
• 1 cup olive oil
• 4 tbsp. apple cider vinegar
• 2 shallots, sliced
• 1 cup white wine
• Salt and pepper

Method:

To prepare the beets, wrap them in foil and add white wine, a splash of olive oil, salt and pepper. Close them up tight and roast 375F for 1 hour for medium-sized beets. (A little longer for larger ones and a little shorter for smaller ones.) They will be fork-tender when done and the skin will peel off easily! Let cool and peel, cut into 6 wedges and toss in a bowl with olive oil, cider vinegar and sliced shallots.

Meanwhile, julienne the apples and toss with juice of half lemon, salt, pepper and olive oil. In a non-stick pan, toast pecans with sugar on low heat until golden and toasty, remove, let cool and crisp!

To plate the salad, lay naked sprouts down, top with apples and roasted beets, finish with candied pecans and crumbled feta. Don’t be afraid to glaze your salad with left over juices from the beets and apples.

Serves 8

Courtesy Randy Feltis

www.thefarmhouse.ca

@farmhousebarrie