| 4 - 6 medium | Beets |
| 4 ounces | Cypress Grove Ms. Natural, crumbled |
| 2 cups | Mixed baby greens |
| ½ cup | Red onion, finely sliced |
| 1 - 3 tablespoons | Chopped chives, thyme, dill, and/or marjoram, optional |
| DRESSING |
| 2 tablespoons | Minced shallots |
| 1 tablespoon | Dijon mustard |
| ¼ cup | White wine vinegar |
| 1 tablespoon | Honey |
| 1 tablespoon | Orange zest |
| 1 teaspoon | Salt |
| ½ teaspoon | Freshly ground pepper |
| ½ cup | Extra virgin olive oil |
|
Preheat oven to 425�F.
Clean beets and drizzle with extra virgin olive oil, salt and pepper. Bake in roasting pan for 1 hour until tender, allow to cool on roasting pan.
Mix first 7 dressing ingredients, whisk in extra virgin olive oil and set aside.
Remove beet skins and cut into bite-sized pieces.
Gently toss baby greens, red onion and fresh herbs with salad dressing.
Top dressed greens with beets and top with crumbled Ms. Natural�.
*Also try with Humboldt Fog � and Bermuda Triangle �. |
