Beet & Hazelnut Salad with Balsamic-Maple Dressing

HEALTH BENEFITS: BEETS AID IN LIVER DETOXIFICATION AND ARE RICH IN MINERALS.

Ingredients:

  • Beets, 1 bunch, cubed
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 2 tbsp coconut oil, melted
  • 1 bunch spinach, washed or mixed salad greens
  • 2 carrots, shredded
  • ½ cup hazelnuts, roasted
  • Salt & pepper to taste
  • Garnish: cooked, chopped bacon

 Dressing:

  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup maple syrup
  • 1 garlic clove, minced
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh rosemary, minced
  • 1-2 tablespoon Dijon mustard
  • Salt & pepper to taste

Bone Broth.jpg

Instructions:

  1. Preheat oven to 350.
  2. Toss beets, onions, garlic, coconut oil, salt and pepper in a large bowl.
  3. Place beet mixture on a baking sheet in a single layer and bake for 30 minutes or until tender.
  4. While beets bake, whisk all dressing ingredients together in a small bowl.  Store in an air tight container.
  5. Assemble salad and top with beets after they have cooled slightly.
  6. Toss salad with dressing or add dressing to individual servings.