Roasted Root And Baby Green Salad

Recipe Ingredients

4		Baby beets - roasted, and
		Split in half
4		Baby golden beets - roasted, and
		Split in half
4		Cipolini onions - roasted, peeled
4		Baby carrots - roasted. And (large)
		Split in half
4		American red radishes - roasted, and
		Split in half
2 tablespoons	30ml	Beet syrup
2 tablespoons	30ml	Aged balsamic vinegar
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
8 cups	880g / 31oz	Mixed small salad greens

Recipe Instructions

Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables.

Whisk the oil and the vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad to the center of the 4 plates.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9545) - from the TV FOOD NETWORK

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