Roasted Beet Salad

0

votes

Click the image to view a gallery of images for this recipe!

Source speakeasy kitchen

Preparation Time

Serves

AmountIngredientPreparation
several beets greens and beats separated
extra virgin olive oil
peach-fused white balsamic vinegar
gorgonzola
sunflower seeds

1. I separate the beets from the greens, wrap the beets in foil, and roast them at 400 degrees F till they're just tender. The greens, I chop and saute in olive oil with a pinch of salt, till wilted.

2. The beets come out of the oven and get diced. Beets and greens are reunited, and tossed with extra virgin olive oil and peach-fused white balsamic vinegar from a local purveyor and topped with crumbly gorgonzola and sunflower seeds for the best salad love can make.

tags
comments

There are no comments for this recipe yet. Login or Sign up to be the first to comment!