Roasted Beet Salad ~ Version 2

Ingredients:

 Dressing (adapted from Angela Liddon)

• 3-4 tablespoon EVOO
• 1 tablespoon apple cider vinegar
• 1-2 tablespoons tahini
• Ground salt and pepper
• 1 tablespoon lemon juice
• 1 teaspoon Maple Syrup
• Few drops vanilla

Salad:

• 1 bunch Kale, Chard or about 4 ounces of Greens (Spring Mix, Baby Spinach or Arugula)
• about 4 medium sized organic red or golden beets
• Coconut Oil or EVOO
• Salt, Pepper
• Lemon Juice
• 4 ripe tomatoes
• 1 garlic clove
• 1/2 small onion or about 2
• 1-2 tablespoons EVOO
• 1 teaspoon Apple Cider Vinegar
• 2 radishes
• 1/2 cup raw walnuts
• 1 Avocado
• about 1 cup of crumbled feta cheese

Directions:

• Preheat oven to 375 degrees F.
• Start by washing your beets and either leave them whole (cooking time will be longer) or cut them into little chunks. If you leave them whole place them in your oven proof bowl and pour some olive oil over the beets. If you decide to cut them I suggest to add about 1-2 tablespoons of coconut oil and stir well until all pieces are covered. Both methods assure super soft and sweet beets. Bake beets for about 1 hour.
• For the salad dressing blend all ingredients in a bowl. If the consistency of your dressings turns out too dry add some more EVVO, water or lemon juice. Set aside.
• Rinse your greens and dry them in your salad spinner or with paper towels, then chop them and place them in a big salad bowl. Juice 1/2 lemon and add to green, stir well and then add freshly ground salt and pepper, stir again. Place greens flat in your plates.
• Wash tomatoes and cut them into wedges or smaller. In a small bowl add olive oil, apple cider vinegar, garlic, onion, freshly ground pepper and salt. Add tomatoes and stir. Let sit for about 10 minutes.
• Meanwhile start roasting your raw walnuts in a dry skillet over medium heat for a few minutes.
• Rinse radishes, slice them and decorate plate on one side with radish pieces.
• Cut avocado into small pieces.
• Arrange tomatoes and avocado on the salad greens.
• When beets are done, place them on the prepared salad greens, add the cheese on top (so it slightly melts), add the walnuts and dressing on top and serve while warm.
• Bon Appetit!