Wednesday, January 6, 2010

Roasted Beet Salad

*The salad in the picture is undressed

500 grams baby lettuce
6 small beets
2 T. balsamic vinegar
2 T. olive oil
salt, pepper, dry dill
1/3 cup walnuts
1/3 cup balsamic vinaigrette

Preheat oven to 425.
Peel beets and cut into wedges. Toss with balsamic vinegar and olive oil and place in a single layer in a pan. Sprinkle with salt, pepper, and dry dill. Roast for 1-1.5 hours, stirring occasionally, until tender and slightly browned at the edges.
Allow to cool and toss with greens and walnuts. Before serving drizzle with vinaigrette and toss.

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