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Roasted Beetroot Salad

Yields2 Servings

roasted beetroot and walnut salad in a bowl

 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.

Nutrition Facts

Servings 0