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Ingredients
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Salad Base
Port Vinaigrette
Method
Prepare the Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until fork-tender. Allow to cool, then peel and slice into wedges.
Make the Vinaigrette
- 2
Combine Ingredients
In a small bowl, whisk together port wine, balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.
Assemble the Salad
- 3
Combine Salad Ingredients
In a large salad bowl, add the mixed farm greens and sliced roasted beets. Drizzle the port vinaigrette over the top and toss gently to combine.
- 4
Serve
Plate the salad and serve immediately, garnished with additional black pepper if desired.
