Recipe courtesy of Michel Nischan

Roasted Root and Baby Green Salad

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  • Level: Easy
  • Yield: 4 servings
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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


  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 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.