Yield:
4 servings
Level:
Easy

Ingredients

Directions

Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and the vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad to the center of the 4 plates.;

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Garlic-Roasted Chicken and Root Vegetables

Recipe courtesy of Giada De Laurentiis

Dry Rub Baby Back Ribs

Recipe courtesy of Food Network

Pork Pot Roast with Root Vegetables

Recipe courtesy of Nancy Fuller

Green Salad with Creamy Mustard Vinaigrette

Recipe courtesy of Ina Garten

Mixed Green Salad with Sherry Vinaigrette

Recipe courtesy of Giada De Laurentiis

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Green Salad with Blue Cheese Dressing

Recipe courtesy of Ina Garten

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking