Roasted Beet Salad with Apples + Pecans

This sweet and sassy dish can be served as a winter side or as a weeknight meal topped with lentils or salmon. Beets are a boon to your heart, liver, hormones, gut, skin and libido!

Ingredients

• 4 cups arugula

• 2 beets, no greens

• 2 carrots, shredded

• 1 green apple, sliced thinly

• 1/2 cup pecans

• 1 inch ginger, peeled, grated

• 1 tbsp raw honey

• 2 tbsp raw apple cider vinegar

• 1/4 cup extra virgin olive oil

• Sea salt

Instructions

1. Preheat oven to 400 degrees. Scrub beets and massage with a bit of olive oil. Bake for 40 minutes on a baking sheet lined with parchment paper

2. While beets are roasting, wash arugula and place in a large salad bowl. Top with apple, carrots and pecans.

3. To make dressing, blend vinegar, ginger and honey together and then whisk in olive oil with a bit of sea salt.

4. After roasting, let beets cool for 15 minutes. Cut off ends, peel off skin and slice thinly.

5. Add beets to salad and dress lightly. Toss and serve immediately.