Simple Beet and Avocado Salad
3-5 medium organic red beets
1-2 Tbsp extra-virgin olive oil
1 organic avocado, cut into 1-inch cube pieces
1 large handful of organic sunflower sprouts
1/2 lemon, juiced
Maldon sea salt flakes
Preheat the oven to 400F.
Wash the beets under cold water and cut off the top and bottom.
Lay out beets as is (without taking off the skin) on a silicone baking sheet, and pop them in the oven. Roast them for about an hour or until beets are tender when poked with a fork or a knife, and remove them from the oven. You can check on them periodically to see when they are ready.
Once the beets cool completely on the baking sheet, rub the beets. The skins should just slide off easily!
Cut beets into small pieces, and add them to a mixing bowl with pieces of avocado and a large handful of sunflower sprouts.
Toss with extra-virgin olive oil, lemon juice, and Maldon sea salt flakes. Enjoy!