Preheat oven to 375°F and line a baking sheet with parchment.

In a medium bowl, combine Brussels sprouts, 2 tablespoons olive oil and salt to taste. Toss to combine. Spread Brussels sprouts on the prepared baking sheet.

Roast, stirring once halfway through, until tender and golden brown, about 20-25 minutes.

Dice the apple (I recommend dicing the apple right before serving to prevent them from browning).

In a large bowl, add in the roasted Brussels sprouts, diced beets and diced apples.

For the dressing combine olive oil, lemon juice, vinegar, ginger, salt and pepper in a small bowl. Whisk to combine. Pour over the salad and toss to combine. Drizzle with balsamic glaze and serve immediately.