Save Recipe Print
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 vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad in the center of the 4 plates.;

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Spinach Salad with Mandarin Orange and Red Onions

Recipe courtesy of Rachael Ray

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Beet and Goat Cheese Salad

Recipe courtesy of Ree Drummond

Blondie with Dark Roots

Recipe courtesy of Guy Fieri

Greek Salad

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.