Gluten Free Vegan Serves 6
- 4 Medium Beets Cleaned and quartered
- 1 Avocado Cubed
- ⅓ Cup Pecans
- 6 Cups Spinach
- 2 Cups Brussel Sprouts Cleaned and halved
- 2 Ounces Vegan Shredded Parmesan
- ½ Cup Extra-Virgin Olive Oil
- ¼ Cup Balsamic Vinegar
- ½ Cup Frozen Orange Juice Concentrate
- 3 Tbsp Maple Syrup
- 2 Tbsp Olive Oil (For roasting)
- Salt & Pepper to taste
Directions:
Preheat the oven to 400 degrees. Toss beets and sprouts in 2 Tbsp oil, salt and pepper. Place onto a baking sheet treated with non-stick preventative. Roast for 25-30 minutes or until tender. In a skillet toast pecans on medium-low heat. Once nuts have begun to warm add in syrup, stirring to make sure they are all evenly coated and set aside to cool. In a small bowl whisk together juice, vinegar, and oil to make dressing. To assemble, place 1 cup spinach onto each plate, add in roasted vegetables, candied nuts, avocado, a small amount of parmesan cheese, and top with dressing.