Roasted vegetables are a seasonal favorite around our house – especially fresh colorful beets. Thinking of the colors that we associate with the season, this red and green salad makes the perfect addition to your holiday table.
Simply scrub the beets, wash and dry them, coat with a little olive oil, and wrap in foil. Roast in the oven for approximately 45-60 minutes at 400 degrees (until tender).
Follow the recipe from here, with the only difference being: we used mache (lettuce) instead of watercress in the dressing, as well as a small amount to “plate” the salad. Tasty and pretty, for sure. Happy Holidays!