Place beets and apples in a roasting pan. Brush with a little olive oil and sprinkle with sea salt.
Bake in the oven for 20 minutes. Take out of the oven and stir. Bake for another 20 minutes. Take out of the oven and stir. Bake for a final 8 minutes.
Meanwhile, prepare the dressing by blending all ingredients together in a blender. Set in the fridge until the meal is complete.
Next, chop up and place kale, swiss chard and spinach in a stir-fry pan with olive oil and saute.
Once the beets and apples are done roasting, broil the salmon for 8-10 minutes on low.
Finally, layer your plate (or bowl) as such: a bed of greens, topped with roasted beets and apples, topped with wild salmon and smothered with the apple-spiced vinaigrette.
Recipe by A Gutsy GirlĀ® at https://agutsygirl.com/2013/02/07/wild-salmon-roasted-beets-and-apples/