Roasted Baby Beet Salad with Raspberry and Chia Seed Vinaigrette (Vegan / Vegetarian / Organic)

I have a thing for beets and all root vegetables in general.  I love the earthiness that each type brings to a dish, but beets are my all time favorite.  I roasted these and created a pink raspberry vinaigrette to enhance their flavor and keep the color pretty.

Ingredients

1 cup of roasted beets; skinned and cubed

2 Tablespoons of Raspberry Vinaigrette

1 Tablespoon of toasted Hazlenuts

Instructions

You can either buy pre roasted beets that are all ready skinned or you can roast them yourself.  In this case I was making a quick lunch so I purchased pre roasted at Whole Foods Market.

Cube them into pretty uniform little squares and place in a medium sized bowl

Toss with Vinaigrette

Garnish with toasted Hazlenuts

*****Note:  If you buy raw hazelnuts just put them onto the stove in a hot pan, tossing every once in a while until then are golden brown.

Let cool before serving

Fresh Organic Raspberry Vinaigrette (Raw / Vegan / Vegetarian)

This is a very tangy yet sweet dressing.  It can be used in so many ways, as a salad dressing, a fruit dip or a marinade.  I used it to make a beet salad that was delicious.  I will link to that recipe too.

Ingredients

1 cup fresh, organic raspberries

1 Tablespoon Agave 

1 Tablespoon Raw Honey

1/4 cup Almond Oil

6 Tablespoon of Chia Seeds

1/2 teaspoon of Pink Himalayan Salt

1/2 cup Balsamic Vinegar

1/2 cup Kombucha

Instructions

Place all ingredients EXCEPT CHIA SEEDS in a blender and blend until smooth.

Add Chia Seeds and let sit for at least 30 minutes to let them absorb the liquid.

Enjoy