0.0 – 0 reviews • Salad Recipes
| Level: |
Easy |
| Yield: |
4 servings |
Ingredients
- 4 each baby beets, roasted and split in half
- 4 each baby golden beets, roasted and split in half
- 4 each cipolini onions, roasted and peeled
- 4 each large baby carrots, roasted and split in half
- 4 each American red radishes, roasted and split in half
- 2 tablespoons beet syrup
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 8 cups small mixed salad greens
Instructions
- Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and the vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad to the center of the 4 plates.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
184 |
| Total Fat |
7 g |
| Saturated Fat |
1 g |
| Carbohydrates |
29 g |
| Dietary Fiber |
5 g |
| Sugar |
18 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
666 mg |
