Roasted Root and Baby Green Salad
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
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.
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