This delightful beet salad is simple to make for every day but special enough to wow your guests. Serves 2 Ingredients 2 huge handfuls baby spinach Red onion to taste 6-8 cherry tomatoes 2 teaspoons sunflower seeds 2 tablespoons olive oil 1 tablespoons balsamic vinegar 2 teaspoons crumbled goat cheese 1 beet (sliced and roasted) 1 teaspoon coconut oil Directions Preheat oven to 350º F. Slice beet into thin rounds, approximately 1/8″ thick, then slice in half to make half moon shapes. Spread a teaspoon of coconut oil on a baking pan or cookware dish that is oven-friendly. Place beet slices on the cookware and roast for 25 minutes. Flip beets over 20 minutes through. Toss spinach, chopped red onion, cherry tomatoes and sunflower seeds in a mixing bowl with olive oil and balsamic vinegar. Divide salad between two serving bowls. Allow beets to cool for a few minutes, then add to the salads. Top with crumbled goat cheese. Enjoy! This article was originally published …