roasted balsamic beet salad
6-8 medium beets
4 red bell peppers
2 medium tomatoes
1 cucumber skinned and sliced
EVOO (extra virgin olive oil)
4 cloves of garlic, skinned and crushed
1/2 cup pecans or walnuts
Romaine, red leaf or any lettuce of your choice
-Preheat oven to 350 degrees F.
-Wash and scrub beets and bell peppers. Remove any strings, seeds, etc. Line a cookie sheet with foil. Place beets, bell peppers and nuts on the lined sheet. Drizzle with olive oil and sprinle minced garlic over beets. Cover tightly with tin foil and place in oven.
-Bake 1 hour.
-While ingredients are baking, prepare lettuce, sliced cucumbers and sliced tomatoes in a large bowl.
-Remove from heat. Let cool enough that you can handle ingredients. Skin the beets and slice both beets and peppers.
-Add baked ingredients to Salad as toppings.
-either toss salad with Balsamic Vinegar prior to or after adding toppings and enjoy!