To make this roasted beet salad for four people, start by heating your oven to 350°F. Wash three medium beets and place them in a small baking dish or on a piece of foil. Drizzle them lightly with olive oil, sprinkle with salt, cover tightly with foil, and roast for about an hour, until a fork slides easily into the center. Let the beets cool for about ten minutes, then rub off the skins with a paper towel or kitchen towel and slice the beets into rounds.

While the beets are roasting, toast a quarter cup of walnuts in a dry pan over medium heat for three to four minutes, stirring often, until they smell fragrant. Set them aside to cool.

To make the dressing, combine a quarter cup of olive oil, two tablespoons of apple cider vinegar, one teaspoon of Dijon mustard, one teaspoon of sugar, one clove fresh garlic, a pinch of salt and pinch of pepper in a small bowl or jar. Whisk or shake until well mixed, then taste and adjust seasoning, if needed.

To assemble the salad, thinly slice one Honeycrisp apple. Arrange the sliced beets and apples on plates or a serving platter, then sprinkle with two ounces of crumbled goat cheese and the toasted walnuts. Finish by adding about half a cup of microgreens and drizzling the salad lightly with the dressing just before serving.