Roasted Beet Salad

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Roasted Beet Salad

To roast the beets:

Spiralized Beets (I buy them already spiralized, or you can use your own spiralizer)
2 Tbs Extra Virgin Olive Oil
Salt + Pepper, to taste

Preheat oven to 400. Toss beets in olive oil and salt and pepper, spread on lined baking sheet and roast for 5-7 minutes.

Vinaigrette Ingredients: 
1 Tbs Olive Oil
1 Tbs Raw Honey
2 Tbs Apple Cider Vinegar
1 1/2 tsp Dijon Mustard
Salt + Pepper, to taste

Mix all vinaigrette ingredients in mason jar or whisk in bowl.
Remove beets from oven and toss with vinaigrette in bowl.
I topped with crumbled goat cheese, almonds, orange slices and arugula. Or you can try it with gorgonzola and pecans. 

Have you tried this recipe at home? Let us know what you think! Don't forget to tag us on Instagram @fuelbodyfeedsoul and #fuelbodyfeedsoul.