Fall Detox Salad
Ingredients
4 oz of Fresh Baby Arugula
2 Large Beets, peeled and cubed
1 Butternut Squash, peeled, seeded, and cubed
6 Large Shallots, peeled and chopped
Coconut Oil
Directions
Preheat oven to 425°F and line backing sheet with parchment paper
Combine the beets, squash, and shallots on the pan and lightly drizzle coconut oil over the ingredients and lightly sprinkle salt over them.
Place them in the oven for 30 - 35 minutes flipping them occasionally.
Mix the arugula and some apple cider vinegar in a bowl and mix it up. Place the arugula on a serving plate. Take the roasted vegetables out of the oven and put them in the bowl used to mix the arugula, mix up the vegetables with some apple cider vinegar and arrange on the arugula and enjoy.
4 oz of Fresh Baby Arugula
2 Large Beets, peeled and cubed
1 Butternut Squash, peeled, seeded, and cubed
6 Large Shallots, peeled and chopped
Coconut Oil
Directions
Preheat oven to 425°F and line backing sheet with parchment paper
Combine the beets, squash, and shallots on the pan and lightly drizzle coconut oil over the ingredients and lightly sprinkle salt over them.
Place them in the oven for 30 - 35 minutes flipping them occasionally.
Mix the arugula and some apple cider vinegar in a bowl and mix it up. Place the arugula on a serving plate. Take the roasted vegetables out of the oven and put them in the bowl used to mix the arugula, mix up the vegetables with some apple cider vinegar and arrange on the arugula and enjoy.
