SUMMER SPINACH, BEET AND FRUIT SALAD! – WENDY BLANCHARD, M.S., CHHC

6 cups fresh, organic baby spinach, thoroughly washed
3 small beets – SAVE LEAVES AND STEMS (SEE BELOW)
2 medium organic oranges, peeled and sectioned
4 tablespoons apple cider vinegar
1 T. Avocado oil
2 T honey
2 tsp. grated ginger
1 lime, squeezed
1/4 t. chili powder, optional

1. Peel beets and wrap each beet in foil to seal and place on a baking sheet in oven at 400 degrees. Roast beets until fork tender; approximately 30-40 minutes. Depending on the size of the beets, it could take longer so check every 5 minutes after 40.
2. Place spinach on a platter and top with beets and oranges.
3. To prepare the dressing: Add vinegar, oil, honey, ginger, and chili powder to a saucepan and bring to a boil. Add lime juice. Let dressing cool and drizzle over spinach salad.

TIP FOR BEET LEAVES AND STEMS! – cut leaves and stems in half. Wash thoroughly. Add about 2 T. olive or coconut oil to a pan with 3-4 cloves of garlic, (depending on how big the bunch is) and one small red onion. Brown garlic and onion. Add leaves and stems and sauté for about 4-5 minutes.

To your good health!

Wendy