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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