Yield: 2 appetizer salads

Ingredients:

Salad:
1 large beet (baseball size)
fresh cracked pepper to taste
dash of olive oil
1 teaspoon The Body Gourmet™ Carrot Pineapple Passion Healthy Spice Blend
1 teaspoon organic honey
1 Tablespoon sliced almonds
1 handful arugula lettuce leaves, stems removed
1 handful watercress lettuce leaves, stems removed
1 belgian endive, root removed, leaves separated

Dressing:
Juice of 1 orange (no seeds)
Juice of 1 lemon (no seeds)
1 Tablespoon fresh dill
3 ounces plain nonfat yogurt
fresh cracked black pepper to taste

Method:

1. Preheat: Preheat oven to 425 degrees.
2. Beets: Clean and discard the beet greens. Place beet in the center of a 12" x 12" piece of aluminum foil. Season with fresh cracked pepper and a dash of olive oil. Wrap the beet in the aluminum foil like a purse and bake in the oven for 40 to 45 minutes.
3. Almonds: Spread out almonds on a cookie sheet tray. Drizzle the honey over them and sprinkle The Body Gourmet™ Carrot Pineapple Passion Spice Blend on top. Mix well with hands and bake for 3 to 5 minutes, shaking the pan at least once to avoid burning.
4. Lettuces: Wash, spin and lettuces in a mixing bowl.
5. Dressing: In a separate mixing bowl, add all dressing ingredients and whisk until creamy.
6. Beet: Remove beet from oven. Unwrap the aluminum foil, being careful to avoid excess steam. Peel the beet using your hands. The skin will come off quite easily. Slice beet into thin slices.
7. To Serve: Place 3 or 4 beet slices in the center of each plate. Top with peppery lettuces. Drizzle dressing over the greens and sprinkle the carrot spiced almonds over the top. Enjoy.

Nutritional Value Per Portion —
Calories: 203 Protein: 8.3g Carbohydrates: 32.0g Fat: 5.0g