Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil, place them on a baking sheet, and roast for 45-60 minutes until they’re tender. Once done, allow them to cool, then peel and cut into matchsticks.

While the beets are roasting, thinly slice the red cabbage and place it in a large mixing bowl.

Core and thinly slice your apples. Toss them with a splash of lemon juice to keep them fresh.

In a dry skillet over medium heat, toast the pecans for about 5 minutes, stirring frequently until they’re fragrant and slightly golden.

In a small bowl, whisk together olive oil, honey (or maple syrup for a vegan alternative), salt, and pepper.

In the large bowl with the cabbage, add the roasted beets, sliced apples, and toasted pecans. Drizzle the dressing over the top and toss together until well combined.