Carrot + Beet Salad with Lemon-Ginger Dressing

It's always important to eat a balanced diet of a variety of veggies! This salad was inspired by one of the juices from my juice cleanse. Here are some interesting facts about some of the ingredients in the salad.......

Beets- fights inflammation

Carrots- lots of vitamins 

Spinach- has lots of calcium

Lemon- Immune-boosting

Ginger- Increases circulation

Carrot + Beet Salad with Lemon-Ginger Dressing

1 bunch red or rainbow beets, scrubbed and trimmed (about 4 medium)

4 cups shredded carrots

4 cups baby spinach

Dressing

1/4 cup olive oil

Juice of 1 lemon 

1 Tbsp minced fresh ginger
1/2 tsp Kosher salt
1/4 tsp black pepper

Spray a large piece of heavy duty foil with nonstick spray. Place beets in center of foil and wrap tightly, pinching edges together. 

Bake for 1 1/2 hours or until tender. Carefully open the foil packet and let beets stand until cool enough to handle. Using paper towels, rub off and discard the skins. Half beets and thinly slice and place in a large bowl. 

Add carrots. 

Dressing: Combine ingredients for salad dressing in a glass jar, seal tightly and shake well. Drizzle dressing over beets and carrots. Cover and refrigerate until shortly before serving time. (Can be done up to a day in advance.)

Arrange a layer of spinach on a large serving platter or bowl. Top with beet mixture.

Yield: 4 servings.