[cooked-sharing]
3 medium beetroots, sliced into wedges
6 cloves garlic, peeled and finely chopped
3 tbsp CH Inca Inchi Oil
2 tsp CH Seaweed Salt
½ cup walnuts, coursely chopped
1 cup spinach
1 cup rocket
2 tbsp balsamic vinegar
1
Preheat oven to 180°C.
2
In a large baking dish combine beetroot, garlic, oil and salt and toss.
3
Bake in oven for 30 minutes or until beetroot is cooked.
4
Meanwhile toast walnuts on a tray in the oven until golden.
5
Toss together beetroot, walnuts and greens. Drizzle with a little Inca Inchi oil and balsamic vinegar and serve.
CategoryLunch
Ingredients
3 medium beetroots, sliced into wedges
6 cloves garlic, peeled and finely chopped
3 tbsp CH Inca Inchi Oil
2 tsp CH Seaweed Salt
½ cup walnuts, coursely chopped
1 cup spinach
1 cup rocket
2 tbsp balsamic vinegar
Directions
1
Preheat oven to 180°C.
2
In a large baking dish combine beetroot, garlic, oil and salt and toss.
3
Bake in oven for 30 minutes or until beetroot is cooked.
4
Meanwhile toast walnuts on a tray in the oven until golden.
5
Toss together beetroot, walnuts and greens. Drizzle with a little Inca Inchi oil and balsamic vinegar and serve.