In this recipe it is easy to source organically and it is simple and versatile. It’s a great side salad or can easily be a complete meal with some quinoa if desired.
Dressing:
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
1 tbsp Coconut Nectar – or whatever sweetener you like
Salt and Pepper
Pesto is optional
Method:
Cut red onions, beetroots and pears into wedges.
Mix the veggies with the dressing and roast in medium oven for 40 mins.
Toss with leafy greens.
Add roasted almonds and feta. Drizzle with lemon juice and olive oil
