BEET ARUGULA AND WALNUT SALAD

Preheat oven to 350F. Prep your yams and toss in chili powder, garlic powder, salt and pepper. Line a bake sheet with parchment paper and spread your seasoned yams evenly. Bake at 350F for 22-25 minutes, or until tender. Bring a small sauce pot full of water to a boil. Prep your beets and once your water is boiling add your beets. Boil for 10 minutes, or until tender. Drain, rinse, set aside. Chop your walnuts, set aside.

Dressing: Add apple cider, garlic, dijon and maple syrup to a high speed blender. Blend on high, slowly adding in the olive oil to emulsify.

Plate: Add your arugula first then all the other toppings including dressing and toss to combine!