Blend avocado, shallot, one tablespoon lime juice, mayonnaise, salt, and pepper with the fresh basil if using. Set aside about half to use as a dip.

Blend the rest with the remaining two tablespoons lime juice, wine, and honey to use as a salad dressing.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Arrange the sweet potato cubes, half the beet sticks, and the chopped onion in a single layer on a baking sheet.

Drizzle with olive oil, and sprinkle with salt. Roast for 30 minutes.

To serve: Plate spinach leaves and add roasted veggies. Sprinkle the raw beets on top and drizzle with dressing. Top with toasted almonds.