Roasted Beet Salad

Author

Jessica Weiss

Servings

4-6

Category

Salad

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

Directions

1. Wash the beets, wrap them in foil, and roast at 400 degrees for 1 hour or until softened.
2. Cool the beets, peel, and cut into 1 inch cubes.
3. 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.