Russian Beet and Apple Salad

Ingredients

Fresh dill

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Red wine vinegar

2 tablespoons

Olive oil

3 tablespoons

Red onion

1 small, finely chopped

Apples

2 medium, cored and grated

Beets

3 medium, roasted and grated

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 1 hour, or until they are tender when pierced with a fork. Remove from the oven and let cool before peeling and grating.
3. While the beets are roasting, core and grate the apples. Set aside in a bowl to prevent browning.
4. In a large mixing bowl, combine the grated beets, grated apples, and finely chopped red onion.
5. In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper until well combined.
6. Pour the vinaigrette over the beet and apple mixture and gently toss to combine, ensuring everything is well coated.
7. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
8. Just before serving, garnish with the chopped fresh dill to add a burst of color and flavor.