Recipe courtesy of Michel Nischan
Roasted Root and Baby Green Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 29
- Dietary Fiber
- 5
- Sugar
- 18
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 666
Ingredients
4 each baby beets, roasted and split in half
4 each baby golden beets, roasted and split in half
4 each cipolini onions, roasted and peeled
4 each large baby carrots, roasted and split in half
4 each American red radishes, roasted and split in 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 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.