5 Tbsp, Extra Virgin Olive oil
8 Red Baby Beets, diced
3 Granny smith Apples, diced
1 Lemon, Juiced
Salt and pepper to taste
¼ Cup, Toasted Walnuts
¼ Cup, Shredded Parmigiano Reggiano
Bring a large pot of water to a boil, season with salt and cook pasta 1 minute under required cooking time.
Drain and toss with 1 tbsp olive oil and place on a sheet tray to cool down.
Preheat the oven to 425°F drizzle beets with 1 Tbsp olive oil, season with salt and pepper then wrap in foil and roast until soft, about 25 minutes
Remove roasted beets from the oven and set aside to cool down, once they are cool remove the skin and dice, place in a large bowl with remaining olive oil, lemon juice, and apples.
Add the pasta, fresh basil, and cheese then toss to combine.
Let salad rest for 30 minute before serving.