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Roasted Beetroot Salad

Ingredients:
• Beetroots, peeled and cut into cubes
• Olive oil
• Salt
• Honey chili glaze seasoning
• Baby spinach and kale mix
• Arugula
• Crumbled feta cheese
• Orange cherry tomatoes, halved
• Red onion, thinly sliced
• Radish sprouts

Dressing:
• Balsamic vinegar
• Honey
• Dijon mustard
• Olive oil
• Salt and pepper to taste

Instructions:
• Preheat your oven to 400°F (200°C).
• In a bowl, toss the beetroot cubes with olive oil, honey chili glaze seasoning, and salt.
• Spread the seasoned beetroot cubes on a baking sheet lined with parchment paper.
• Roast in the preheated oven for about 30-40 minutes, or until tender.
• In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and olive oil.
• Season with salt and pepper to taste (if needed)
• In a serving plate, place the baby spinach, kale mix, and arugula.
• Drizzle the dressing over the salad.
• Add the sliced onions, halved cherry tomatoes, crumbled feta cheese, roasted beetroot cubes, and radish sprouts.

Enjoy!

You can prepare the roasted beetroots in advance and store them in the refrigerator for up to 5 days.

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