One of our favorite + most versatile ways to use our Fire Ciders is as a dressing! 🥗

This delicious beet salad recipe (featuring our Maple Honey Fire Cider ) is a great way to test the flavors (and health benefits!) for yourself.

Ingredients: (serves 4)

• 4 to 5 medium beets
• Hany’s Harvest Maple Honey Fire Cider
• Extra Virgin Olive Oil (or avocado, pumpkin etc)
• 2 cups salad greens (arugula goes great with beets!)
• ½ shallot, thinly sliced
• ½ green apple, thinly sliced
• ¼ cup toasted walnuts
• 2 ounces goat cheese, *any cheese or cheese substitute will do but goat, feta, and gorgonzola are great compliments to the flavor profile here…
• Flaky sea salt
• Freshly ground black pepper

Directions:

1. Preheat the oven to 400°F
2. Wrap each beet in a piece of foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets
3. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins
4. Let the beets cool and chill them in the fridge until ready to use
5. Assemble the salad with the greens, shallots, apples, walnuts, + cheese.
6. Drizzle with 1:2 parts Hany’s Harvest Maple Honey to Oil
7. Season with flaky sea salt and pepper
8. Enjoy!

Have questions or comments? We'd love to hear from you! Please reach out here.