Ingredients
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5 (1/4 lb each) small beets
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7 tbsp olive oil, divided
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2 cloves garlic
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1/4 cup balsamic vinegar
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1 tbsp Dijon mustard
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2 (5 oz) pkgs Nature's Promise Organic Spring Mix
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1/2 cup chopped hazelnuts
Steps
1
Preheat oven to 400℉. Line a large baking sheet with foil.
2
Peel and cut the beets into thin wedges. Add to baking sheet and toss with 2 tbsp oil. Season with salt and pepper. Roast 25–30 min., until tender.
3
With garlic press, crush the garlic cloves into a large bowl. Whisk in the vinegar, mustard, and remaining 5 tbsp oil until combined. Season with salt and pepper to taste. Add beets to vinaigrette, tossing to coat.
4
When ready to serve, arrange the spring greens on a large platter and top with beet mixture. Drizzle any vinaigrette at bottom of bowl over greens. Garnish with the hazelnuts.
Tips
Don’t have time to roast beets? Vacuum-sealed cooked beets are a great alternative.
