Beet and Apple Salad with Horseradish

Toss the cubed beets with the olive oil and half the salt, spread on a baking sheet, and bake at 400°F for 25 minutes until tender.

Put the chopped kale in a large bowl with a pinch of remaining salt and squeeze with your hands for 2 minutes until soft.

In a small bowl, mix the sour cream, grated horseradish, apple cider vinegar, honey, and black pepper until smooth.

Core the apple and cut it into thin slices.

Put the chopped walnuts in a dry pan and cook over medium heat for 3 minutes until golden-brown.

Add the roasted beets and apple slices to the kale and toss together.

Pour the horseradish dressing over the salad and scatter the toasted walnuts on top.