Roasted Beet Salad with Maple Walnuts

For the Salad

• 3 fresh beets, peeled and quartered (or cut into bite sized pieces if you’re using large beets)
• 1 teaspoon extra virgin olive oil
• 1 cup walnut halves
• 3 tablespoons pure maple syrup
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh cracked pepper
• 4 packed cups of curly kale, spring mix, baby spinach, watercress or whatever "green leafy" available, washed and torn into bite sized pieces
• Optional: 1/8 cup feta cheese ( not vegan) 
• 1/2 avocado diced 

For the Dressing

• 3 tablespoons apple cider vinegar
• 2 tablespoons agave syrup
• 1 teaspoons balsamic vinegar
• 1/2 teaspoon yellow mustard
• 1 small garlic clove, grated on a microplane or very finely minced
• A pinch of sea salt
• 1/4 cup extra virgin olive oil

Directions
Preheat the oven to 425 degrees F.

Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be priced using some pressure with a fork.

While the beets are roasting prepare the rest of the salad. Add the walnut halves to a small frying pan over medium high heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.

Add the "green leafy", optional cheese or avocado and the walnuts to a large bowl. When the beets come out of the oven let them cool slightly then add them to the bowl too. Pour the dressing over top and toss well so that everything is coated.

To make the dressing, combine all the ingredients except for the oil in a medium sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season with salt to taste.

Modified from http://blog.myfitnesspal.com/roasted-beet-kale-salad-with-candied-walnuts/?utm_source=mfp&utm_medium=Facebook

Dill Dressing

Ingredients
Yields:  10 servings


1 cup Hellmann's canola mayonnaise (*contains eggs)
You may substitute with vegan mayonnaise, but I haven't tried it yet. If you use vegan mayonnaise, please let me know what you think.  :)
1/3 cup Coconut milk yogurt 
I used my homemade yogurt, but you may use the store bought as well.
3 tbsp Coconut milk
1 tbsp Dried dill weed
1 1/2 tbsp Xylitol
3/4 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp Worcestershire sauce


Directions


In a small bowl, combine all ingredients; stir until smooth.  Cover and chill.  May be used as dressing for salad as shown in the picture above or as a dip for raw vegetables.  Store in the refrigerator.


*Hellmann's Canola Mayonnaise

Nutrition Facts Serving Size 1Tbsp (13g) Servings per container VARIES Amount Per Serving Calories 45 Calories from fat 40 % Daily Value * Total Fat 4.5g7% Saturated Fat 0g0% Trans Fat 0g Polyunsaturated Fat 1.5g Monounsaturated Fat 2.5g Cholesterol 0 mg0% Sodium 95mg4% Total Carbohydrates 0g - less than 1 gram0% Protein 0g Vitamin E6% *Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS: WATER, CANOLA OIL**, VINEGAR, MODIFIED CORN STARCH**, WHOLE EGGS AND EGG YOLKS+, SUGAR, SALT, LEMON JUICE, XANTHAN GUM**, (SORBIC ACID**, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, DL ALPHA TOCOPHERYL ACETATE (VITAMIN E), PHOSPHORIC ACID**, NATURAL FLAVORS, CITRIC ACID**, OLEORESIN PAPRIKA, BETA CAROTENE** (FOR COLOR). GLUTEN-FREE. ** INGREDIENT NOT IN MAYONNAISE + ADDS A TRIVIAL AMOUNT OF CHOLESTEROL