Roasted Beet Salad

If you have a garden, eat up! Or you can find these ingredients at your local farmer’s market.

Ingredients:

• 6 beets with the tops removed
• 1/2 pound of baby spring greens
• 4 carrots, shredded
• 6 radishes, sliced
• ½ cup olive oil, plus 2 tbs divided
• ½ cup balsamic vinegar
• Salt and pepper to taste

Instructions:

• Pre-heat oven to 350 degrees. Wash and dry all produce. Beets may require a little extra scrubbing.
• In a large bowl, toss salad greens with shredded carrots and sliced radishes.
• In a small bowl, slowly pour ½ cup olive oil into vinegar while whisking to create vinaigrette dressing. Add salt and pepper to taste.
• On a baking tray covered with a sheet of aluminum foil, toss the beets with 2 tbs olive oil, salt and pepper. Fold the aluminum foil around the beets, covering them, and place the baking sheet in the oven. Roast for 40 to 45 minutes, or until fork-tender. Remove beets from the oven. Once cool, remove the skins and slice beets into quarters.
• Top the salad with roasted beets and dress with balsamic vinaigrette. Dig in!