Roasted Beet Salad



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Source speakeasy kitchen

Preparation Time


several beets greens and beats separated
extra virgin olive oil
peach-fused white balsamic vinegar
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.


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