Roasted Mixed Beets and Baby Lettuce Salad

Roasted Mixed Beets and Baby Lettuce Salad

(Serves 4)

Ingredients:

1 Bunch Baby Candy Striped Beets

1 Bunch Baby mixed Beets

6 cups mixed Baby Lettuce

2 tbsp. + 4 tsp. Olive Oil

1 tbsp. Balsamic Vinegar

¼ tsp. Sea Salt

¼ cup chopped Fresh Herbs, Chives, Tarragon & Dill

¼ cup Blue Cheese Crumbles (or Feta Cheese Crumbles)

Fresh Grated Black Pepper to taste

4 Lemon Wedges

Preparation:

Heat oven to 425 degrees and roast whole Beets (without tops) until tender to the touch, about 30 minutes. Let Beets cool before peeling. Once cool, slice Beets in half  (lengthwise) and reserve.

While Beets are roasting, prep Baby Lettuce and set up on salad plates.

In a mixing bowl large enough to hold all of the sliced beets, add 4 tbsp. Olive Oil, Balsamic, Sea Salt and fresh chopped Herbs. Whisk together with a fork then add beets, cheese crumbles and freshly grated Black Pepper. Fold in gently.

Using a measuring cup, scoop out equal portions of the beets mixture, and place in the center of the Baby Lettuce. Squeeze 1 Lemon wedge each per salad over the Baby Lettuce then drizzle 1 tsp of Olive Oil per each salad along with a light grind of Black Pepper.

Serve immediately.

*Recipe courtesy of Harvest Sensations