Crispy Rice Salad with Roasted Vegetables

Ingredients

• 3 1/2 cups water​
• 1 tsp kosher salt​
• 3 beets, cubed ¼”​
• 6 carrots, sliced​
• 2 yellow squash, quartered sliced​
• 1 shallot, fine dice​
• 4 tbsp olive oil​
• Pinch of salt & pepper​
• 4 cups fresh baby spinach​
• 1 lime juice​
• ½ cup olive oil​
• 1 ½ tbsp maple syrup​
• 1 tbsp dijon mustard​
• ½ tsp kosher salt​
• Nice pinch of pepper​
• 2 tbsp green onions, diced​
• 1 tbsp oregano, diced​
• 1 tbsp mint, diced​