Roasted Beet Salad
Reader Jessica Weiss uses our Shawarma East blend to make a delicious and easy roasted beet salad.
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Reader Jessica Weiss uses our Shawarma East blend to make a delicious and easy roasted beet salad.
Salad
4-6
Jessica Weiss
2 pounds of beets (a mix of red and golden looks great but any combination will work)
1/4 cup apple cider vinegar
2 tbsp extra virgin olive oil
2 tbsp agave syrup
1 1/2 tsp Shawarma East
1/3 cup chopped walnuts
1/3 cup golden raisins
Wash the beets, wrap them in foil, and roast at 400 degrees for 1 hour or until softened.
Cool the beets, peel, and cut into 1 inch cubes.
Mix with the remaining ingredients and place in the fridge. It's ready to eat right away but will continue to improved in flavor as it rests.
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