Recipe courtesy of Michel Nischan

Roasted Root and Baby Green Salad

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.

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