Roasted Beet & Blueberry Salad

Ingredients

• 2 lbs. small to medium beets
• 1/2 cup water
• 1 Tbsp. fennel seeds, toasted
• 2 Tbsp. rice vinegar
• 1 1/2 tsp. lemon juice
• 1 1/2 tsp. whole-grain mustard
• 1 clove garlic, minced
• 1/2 tsp. honey
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup avocado oil
• 3 Tbsp. extra-virgin olive oil
• 1/2 cup blueberries, fresh
• 1/2 cup baby mozzarella balls

Instructions

1. Preheat the oven to 375°F. Put the beets in a 9 inch baking dish with water. Cover with foil and cook 1 hour or until tender. Alternatively, you can steam until tender.
2. Remove from heat and let cool. Once cool, peel off skin and halve the smaller beets and quarter the larger ones.
3. Grind the fennel seed with a mortar and pestle. Then transfer to a food processor. Add the vinegar, lemon juice, mustard, garlic, honey, salt and pepper. Once smooth, add the oils while the food processor is running on low.
4. Place the beets in a medium bowl. Add the dressing and toss. Next add the berries and mozzarella and toss. Serve and enjoy.

Nutrition per serving: 270 calories, 18 g carbohydrates, 15 mg cholesterol, 20 g fat, 5 g fiber, 6 g protein, 290 mg sodium, 12 g sugar.

Recipe from: eatingwell.com