Rhubarb Beet Blueberry Salad

Rhubarb Beet Blueberry Salad
Serves 4

Rhubarb:
3 cups sliced rhubarb
2 Tbsp raw coconut nectar

Dressing:
2 Tbsp chia seeds
6 Tbsp filtered water
1 1/2 cups of the prepared rhubarb
1 cup organic blueberries
3 Tbsp cider vinegar
1 Tbsp raw coconut nectar
2 Tbsp olive oil
sea salt

about 6 cups of mixed baby greens
reserved rhubarb
1 large raw red beet, cut julienne
1 1/2 cups organic blueberries
1 cup raw almonds, soaked and dehydrated

 Combine the rhubarb with the coconut nectar and spread out on a foil lined dehydrator sheet.  Tent another piece of foil over and dehydrate for about 4-5 hours until softened.  Remove from the dehydrator and set aside in a bowl.  To make the dressing, soak the chia seeds in the water until they soak all of it up (about 15 min).  Add them to a food processor, along with 1 1/2 cups of the rhubarb, 1 cup blueberries, vinegar, coconut nectar, olive oil, and sea salt to taste.  Process until smooth and well blended.  This dressing can be stored in the fridge for 2 weeks. 
To assemble the salad, place greens in a large bowl, along with the beets, blueberries and the rest of the rhubarb.  Toss together with enough dressing to coat (you will have extra) and place on four plates, top with the raw almonds and serve!