Beet, Basil, and Avocado Salad

INGREDIENTS

romaine lettuce, roughly torn/chopped

endive leaves

basil leaves

beets, scrubbed well and patted dry, top and bottom cut off

chopped roasted walnuts

avocado, cubed

dijon mustard

lemon juice

olive oil

honey/maple syrup

salt

pepper

hemp seeds

METHOD

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Place beets on baking sheet and season with olive oil and salt. Roast in the oven for an hour or until a knife easily goes in and out. Cook time depends on the size of the beets and your oven. Cool and cube.

3. In a large bowl, whisk together dijon mustard, lemon juice, olive oil, honey/maple syrup, salt, and pepper. Taste and adjust for seasoning.

4. Add romaine, endive, avocado, basil, and walnuts to the bowl. Toss. Add in beets and gently toss. Taste and adjust for seasoning.

5. Sprinkle with hemp seeds and freshly cracked black pepper.