Roasted Root and Baby Green Salad


Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 4 baby beets, roasted and split in half
  • 4 baby golden beets, roasted and split in half
  • 4 cipolini onions, roasted and peeled
  • 4 large baby carrots, roasted and split in half
  • 4 American red radishes, roasted and split I half
  • 2 tablespoons beet syrup
  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 8 cups small mixed salad greens
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.

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    Roasted Root Vegetable Salad

    Recipe courtesy of Giada De Laurentiis