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Spinach and Roasted Beet Salad

Thrive Carolinas / In The Kitchen  / Spinach and Roasted Beet Salad

Spinach and Roasted Beet Salad

Packed with antioxidants as well as resveratrol supplied from the beets this powerhouse salad will make your heart happy and healthy.

Ingredients

  • Toss 3 cups of baby spinach with 1 cup roasted beets (recipe below)
  • ½ cup chickpeas
  • ¼ cup walnuts
  • 2 T EVOO
  • 1 T apple cider vinegar and a pinch each of salt and pepper.

Roasted Beets

Preheat oven to 375 degrees. Wash 5 beets thoroughly. Cut beets into quarters. Toss with 1 T olive oil, 1 t garlic powder, a pinch of salt, and pepper. Place in a baking dish and cover with foil. Roast for 35-45 minutes until softened. Let cool then cut into small, diced pieces. Refrigerate. Use diced beets as needed.
 

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Stephen Fogg

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