Fall fruit and beet salad with lemon ginger dressing

I recently made this salad with not much forethought. It turned out great. It’s a great salad for the holidays or every day.

Ingredients for salad

2 large beet roots

1 large crisp apple

1 small or medium pear (best when not too soft)

 Instructions

1. Preheat oven to 200°C (390°F). Clean beet roots and off ends. Leave skin on. Wrap in aluminum foil and bake in oven for about 1 hour.
2. Cut up apple and pear (slices, cubes, whatever you prefer).
3. Once beets are done, let cool for a bit and peel under cool water. Cut in half lengthwise and slice. Mix with the fruit in a salad bowl.
4. Prepare dressing (recipe below) and pour over the salad. Mix well. Let stand in fridge for about 30 min. Serve.

Fresh lemon ginger dressing

Ingredients

Juice of I lemon (freshly squeezed)

3 tsp. carob molasses ( or other sweetener)

About 2.5 cm (1 in.) fresh ginger grated

Mix all ingredients together.  You can add a bit of water if you’d like.

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