Roasted Beets and Apple Salad

Paul Osher of Bean and Thyme sells prepared food at the Sunday, Main St. farmers market in Santa Monica. He sources all of his ingredients from the market – including the beets and apples that he roasts and makes into a salad. (Recipe after the jump)

* Put beets into a foil package with a little olive oil and water. Roast in a 350/400 degree oven for about an hour.

* Peel and chop apples and roast separately from the beets.

* Chop the beets and toss with the apples in a vinagrette. Paul likes his dressing a little more tart than usual for this salad – he recommends using 2 parts oil to 1 part vinegar (instead of the traditional 3:1).