Reader Jessica Weiss uses our Shawarma East blend to make a delicious and easy roasted beet salad.

Roasted Beet Salad

Name: Roasted Beet Salad
Yield: 4-6
Ingredients: 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

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Servings/Yield

4-6

Author:

Jessica Weiss

Ingredients

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

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Directions

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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Roasted Beet Salad

Roasted Beet Salad

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