Roasted Beet Salad
This roasted beet salad tastes as radish-ingly good as it looks! The greens from beets and radishes are used along with lettuce to make a hearty salad that is satisfyingly filling. Roasting beets makes them deliciously sweet. Add even more color by using golden beets or even roasted butternut squash.
Prepare dried black beans to package directions or drain and rinse canned beans. Set aside.
Preheat oven to 425°
Peel and quarter the beets.
Toss the beets with olive oil, salt, and pepper and spread evenly on a baking sheet. Bake for 25-30 minutes or until the edges are brown.
While the beets are roasting, prepare the greens and radishes in a large mixing bowl.
Make the vinaigrette and set aside for flavors to develop.
Add the roasted beets and black beans to the greens and radishes and toss with the vinaigrette.
Season to taste and enjoy!
Ingredients
Directions
Prepare dried black beans to package directions or drain and rinse canned beans. Set aside.
Preheat oven to 425°
Peel and quarter the beets.
Toss the beets with olive oil, salt, and pepper and spread evenly on a baking sheet. Bake for 25-30 minutes or until the edges are brown.
While the beets are roasting, prepare the greens and radishes in a large mixing bowl.
Make the vinaigrette and set aside for flavors to develop.
Add the roasted beets and black beans to the greens and radishes and toss with the vinaigrette.
Season to taste and enjoy!