Roasted Beetroot and Spinach Salad

Ingredients

4 med size organic beetroot

150g organic spinach 

Splash of organic olive oil

Splash of balsamic vinegar

2 tspn organic coconut sugar

Salt and pepper

Optional: walnuts

Directions

Peel and slice beetroot into bite sized pieces

Roast with oil, balsamic, coconut sugar and salt and pepper

Wash and arrange spinach on a plate

Spinkle with roasted beetroot and nuts and a drizzle of olive oil