Roasted Beet Salad with Greens

for one

One bunch beets, stems removed
Handful organic salad greens
2 Tb. pumpkin seeds
grape tomatoes
olive oil and vinegar

Oven to 400 F. Roast the beets until tender when pierced with a fork, about 45 minutes or so. Remove from oven and let cool a bit, then slip from their skins and coarsely chop. In a bowl, toss the beets with the greens, tomatoes, and pumpkin seeds, and drizzle with the olive oil and vinegar. Salt and pepper to taste.

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