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
red onion slices
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.