Rosie Makes A Roasted Beet Salad.

Every now and then,

I want a hearty salad.

Is that an oxymoron?

I had three small beets left over
from a bunch I'd bought to make a
bratwurst, beet, and cabbage concoction.
The hamster's a-running and the wheel is a-spinning.

I sliced the stems off the beets,

poured a little olive oil,

kosher salt, and freshly ground pepper over top,

wrapped them in foil,

and baked at 350° for about 75 minutes.

Let cool in packet of foil .

Roasted Beet Salad

3 small roasted beets, peeled and sliced

kosher salt and freshly ground pepper

assorted lettuces and spinach

nectarine slices

red onion slices

crumbled feta

toasted walnuts

Dressing

1/4 cup balsamic vinegar

1 tsp honey

2 tsp coarse ground mustard

zest of one nectarine

1/2 cup Bertolli extra light olive oil

kosher salt and freshly ground pepper to taste

Mix vinegar, honey, mustard, and zest.

Slowly whisk in olive oil.

Season to taste.