Ingredients

1-2 bunches trimmed beets (4-8 medium beets)

1 1/2 tablespoons extra-virgin olive oil

1 lemon, juiced (approx. 3 tablespoons juice)

2 teaspoons coconut aminos

1 clove garlic, minced

1/4 teaspoon sea salt

1/4  teaspoon black pepper

4 cups baby spinach or spring mix, divided

1 cup fresh parsley

1/4 large red onion, sliced

Instructions

Preheat oven to 400′. Rinse and dry beets, then wrap each one in foil. Roast until tender (about 1 hour). Let cool, then peel and dice. Whisk together olive oil, lemon juice, coconut aminos, garlic, sea salt and pepper.  Toss with beets. For each serving, toss 1/2 cup dressed beets with 1 cup spinach or spring mix and 1/4 cup parsley. Top with red onion slices.

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