Roasted Carrot & Beet Salad

The salad that made me fall in love with beets! This salad is not only light and refreshing, but it is jam packed with nutrients that are key for your liver health. Try pairing it with the lemon-cayenne dressing - SO delicious!

Roasted Carrot & Beet Salad
- 3-4 medium sized beets or 1 pack of organic peeled and boiled beets
- 5-6 medium sized carrots
- 1 handful of spinach
- 1/2 cup of pistachios
- crumbled goat cheese
- salt + pepper

Directions
1) Preheat oven to 400 degrees
2) If you opted for beets that were not yet prepared, you have some preparing to do! If you chose already prepared beets, skip to #4
3) Peel beets and boil them until soft (meaning you can poke them with a fork; around 30 minutes)
4) Remove from heat and let cool
5) While beets are cooking, peel carrots and cut into 1/4 inch slices
6) Place on baking sheet, adding oil of choice and salt + pepper
7) Cook carrots in the oven until soft, or until they can be pierced with a fork; about 20-30 minutes
8) While carrots are roasting, wash and rinse spinach, removing excess water when finished
9) Chop spinach and add to a bowl
10) Once cooled, cut beets into small cubes and add to bowl with spinach
11) Remove carrots from oven, allowing them to cool
12) Once cooled, add chop them into smaller pieces and add them to the bowl
13) Chop pistachios and add to the bowl
14) Top your salad with crumbled goat cheese
15) Add dressing of choice & toss!
* The go-to dressing for this salad is the lemon-cayenne dressing and it can be found under “Extras”