Roasted Beets & Greens Salad
Prep Time
Serves
Cooking Mode
2 bunches beets with leafy green tops (2 lb/1 kg)
3 tbsp canola oil, divided
3 tbsp apple cider vinegar
4 tsp Sensations by Compliments Whole Grain Dijon Mustard
1 tbsp maple syrup
½ tsp each salt and pepper
2 bunches beets with leafy green tops (2 lb/1 kg)
3 tbsp canola oil, divided
3 tbsp apple cider vinegar
4 tsp Sensations by Compliments Whole Grain Dijon Mustard
1 tbsp maple syrup
½ tsp each salt and pepper
Directions
1Preheat oven to 200°C (400°F). Slice off beet greens; set aside.
2Peel and chop beets into bite-sized pieces. Toss with 1 tbsp (15 mL) oil. Transfer to foil-lined baking sheet. Roast 40 to 45 min., or until tender.
3Chop beet greens into bite-sized pieces. Toss with remaining oil, vinegar, mustard, maple syrup, salt and pepper.
4While roasted beets are still hot, toss with beet greens to slightly wilt the leaves. Serve immediately.
Tips
1
Look for bunch beets with bright, green leafy tops.
Disclaimer
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Personal Note
Personal Note
