Roasted Beet and Spinach Salad

From "Delicious Detox" by Dr. Carol Morley ND

Beets are lovely at this time of year, and are packed with a number of healthy nutrients as well as fibre.

I'm always looking for a way to prepare beets that is a bit more exciting and versatile than boiling,

and roasting them is a delicious way to incorporate them into salads.

You will need:

• 6 small beets: rinsed quartered and par-boiled
• 1 fennel bulb: tops cut off, and quartered
• 2 tbsp olive oil

1. preheat your oven to 450 Farenheit

2. toss beets and fennel in 2tbsp olive oil, place on baking sheet

3. roast beets and fennel in the oven for 15 minutes

4 cups baby spinach

• 1 small avocado: peeled and diced
• 1 small shallot: minced
• Juice of 1 lemon
• ½ tsp sea salt
• ½ tsp fresh ground pepper
• ½ cup walnut halves – toasted
• ¼ cup olive oil

4. to make the salad dressing, place the shallots, lemon juice, salt and pepper, as well as olive oil in a blender and pulse for 1 minute

5. toss the spinach with the dressing and avocado

6. divide the beets and walnuts onto plated spinach salad

Enjoy!