Recipe courtesy of Michel Nischan
Roasted Root and Baby Green Salad
- Level: Easy
- Yield: 4 servings
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.
