Roasted Squash, Beet, Leek and Fennel Salad - Balance In Motion
Last summer I overdosed on beets. In fact I ate so many of them that I didn't think I'd enjoy another one until this coming summer, at the earliest. Well I
Ingredients
- 2 tablespoons coconut oil
- Sea salt, to taste
- 1 butternut squash, peeled and cut into 1″ chunks
- 1 fennel bulb, sliced
- 1 large leek, sliced
- 4 medium yellow or red beets, peeled and cut into bite size pieces
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
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