Recipe courtesy of Michel Nischan

Roasted Root and Baby Green Salad

Name: Roasted Root and Baby Green Salad
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

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Level: Easy

Yield: 4 servings

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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.