House Greens Recipe
Mixed Greens, Candy Beets, Rosemary Vinaigrette
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Ingredients
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Salad Base
Rosemary Vinaigrette
Method
Salad Preparation
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap each candy beet in aluminum foil and place them on a baking tray. Roast the beets for about 45-60 minutes, or until they can be easily pierced with a fork. Once done, remove from the oven, allow to cool slightly, then unwrap and peel the skins off. Slice the beets into thin rounds or wedges.
- 2
Prepare the Mixed Greens
In a large bowl, add the mixed greens. You can use a combination of arugula, spinach, and romaine for a variety of textures and flavors. Toss gently to combine.
Vinaigrette Preparation
- 3
Make the Rosemary Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, chopped rosemary, honey, salt, and black pepper until the mixture is well combined and emulsified.
Assembly
- 4
Combine and Serve
Pour the rosemary vinaigrette over the mixed greens and toss gently to coat. Add the sliced candy beets on top of the salad. Serve immediately as a fresh and vibrant side dish.
