Beet Salad



Beet Salad Recipe

4 beets
1 squash
4 shallots

– Chop up the above veggies and roast on 375 for about 40mins or until veggies are cooked through and roasted, set aside to cool
– Toast 3/4 cup of pumpkin seeds 🙂
1 tbsp of grainy dijon
3 tbsp of apple cider vinegar
2 tbsp of good quality maple syrup
1/4 cup of olive oil
salt & pepper
– mix together the dressing and add 1/2 to 3/4 to the beet/squash mixture
– add the rest of the dressing to some arugula
– top with the beet/squash and then the pumpkin seeds 🙂