|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|
|2 tablespoons||Minced shallots|
|1 tablespoon||Dijon mustard|
|¼ cup||White wine vinegar|
|1 tablespoon||Orange zest|
|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 �.