Preheat your oven to 400 degrees F. Cut the stems and tails off the beets. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with ghee, salt and pepper. Roast for 20 minutes.
Peel the garlic and add to the beets. Toss with the beets and roast an additional 15 minutes, until beets and garlic are cooked through. Remove the beets from the oven. Toss with apple slices. Allow apples to warm while the beets cool.
Meanwhile, toast your pumpkin and fennel seeds in a dry pan over medium heat. As soon as they begin to pop turn off the heat. Let sit for a moment to allow the seeds to continue to brown.
In a small glass jar bowl, combine the hazelnut oil, coriander, and orange juice. Shake until combined, and season with salt and pepper.
Peel and slice the beets. Lay on a bed of butter lettuce with the apple and garlic. Drizzle the dressing over the salad. Sprinkle with basil and toasted seeds.
Vegan/Vegetarian/DF/Paleo
Adapted from “Autumn Cleanse”
