I used three types of beets; candy stripe, red, yellow and three types of carrots; orange, yellow and purple. The beets were roasted in the oven, peeled and quartered. The carrots were oblique cut into diamond shapes, dusted with cumin and cinnamon and roasted.
The beets and carrots were tossed with some sliced honeycrisp apples and mangolds. Mangolds are long cylindrical beets. I used them raw because they look really cool and add some texture. And honeycrisps are the king of apples.
The salad is topped with fresh crumbled goat cheese, candied walnuts and an apple cider vinaigrette.