Method

• Preheat the oven to 200 degrees Celsius on fan bake
• Wash the beetroot
• Cut off the ends but do not peel
• Cut into approx
• 2 cm cubes Toss with coconut oil, salt, and pepper
• Roast on a baking sheet for approx
• 35mins or until crispy and soft on the inside
• While the beetroot roasts, wash the spinach and cut into fine strips
• Place on the plate
• Combine the olive oil and Switchel and whisk until combined
• Set aside
• Place the sunflower seeds and walnuts on a baking tray and place in the oven
• Lightly toast, approx
• 5 mins
• Do not leave the kitchen until they are removed from the oven! They burn very easily! Set aside
• Once the beetroot is well roasted remove from the oven and place on top of the spinach
• Top with the toasted nuts and seeds and dress with the switchel dressing
• Enjoy!