Roasted Beet and Spinach Salad

This salad brings together the flavors of winter. It is honestly perfection! Roast the beets ahead of time for a quick ,easy side or main.

________________________________

What You'll Need:

1 bunch beets
olive oil
sea salt

6 c baby spinach
1 large apple, chopped
Seeds of 1 pomegranate
1/4 c silvered almonds

For the dressing:
2 tsp fresh thyme
1/2 c apple cider vinegar
2 tsp Dijon mustard
1 tsp REAL maple syrup
1/2 tsp prepared horseradish
1/2 tsp fennel seeds
1/2 c olive oil
_______________________________

Preheat oven to 425*

Cut off beet greens and slice beets in half lengthwise. Rub generously with olive oil and sea salt. Roast for 30-40 minutes, or until a fork slides out.

Meanwhile, prepare dressing.

Prepare salad, toss lightly with dressing. Serve with crusty bread, top with protein of your choice, or as a side with your favorite meal.

_______________________________

Serves 4 as a side, 2 as a main. Recipe modified from Shape Magazine.