Radical Roots Salad

This is one of those salads that seems like a lot of work because it requires a bit of extra for ingredients to roast and marinate, but is actually super simple to prep. The best part is that if you make a big batch it holds up well in the fridge for a few days unlike so many salads that tend to get soggy if not eaten right away.

Ingredients: 

• 1/2 head of purple cabbage (hand-shredded)
• 1/2 red onion (hand-shredded)
• 1 bulb of fennel (hand-shredded)
• 7-8 roasted beets (chopped into large chunks)
• 2 tablespoons macadamia nut oil (avocado oil / coconut oil)
• 2 tablespoons balsamic vinegar
• salt

For the dressing / veggie marinade 

• 1 lemon (juiced)
• 1 tablespoon EVOO
• 2-3 tablespoons balsamic vinegar
• salt to taste

Instructions: 

1. Prep the beets: Peel, chop and toss in macadamia nut oil and balsamic vinegar.
2. Roast beets in the oven for 45 mins at 420F
3. Prep the raw veggies: cabbage, onion and fennel
4. Combine in a large bowl
5. Toss with the dressing
6. Marinade the raw veggies for at least 2 hours
7. Add the beets to bowl with the veggies
8. Stir it all up! Enjoy!

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