Roasted Beet and Kale Salad

INGREDIENTS
3 large beets
1 tbsp. olive oil
Salt and ground black pepper to taste
1 bunch fresh kale, cut into bite-sized pieces
1/2 cup chopped cashews
1/4 cup dried cherries
2 tbsp. golden raisins
1/2 cup apple cider
1/2 lemon, juiced
1 tbsp. apple cider vinegar
2 tbsp. olive oil, or more to taste
 
DIRECTIONS
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
 
Trim roots and stems from beets.  Coat beets with 1 tablespoon olive oil and sprinkle with salt and  black pepper.  Place beets onto prepared baking sheet.
 
Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more.  Let beets cool.  Peel skins from beets and cut into 1-inch cubes.  Toss cooked beets with kale, cashews, dried cherries and golden raisins in a large salad bowl.
 
Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl.  Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined.  Pour dressing over salad and toss to coat.  Refrigerate at least 1 hour for flavors to blend before serving.