Oven-Roasted Beet Salad
This is a very easy, very inexpensive Beet Salad recipe we adapted from a dish served at one of our favorite local restaurants, Perrihouse in Bangor, Maine. As with all our restaurant-inspired recipes, this is just our interpretation of the original, and not actually “their” recipe.
5 oz. Mixed Field Greens (“Bag Salad” is fine!)
One 8 oz. can sliced beets
Lite balsamic vinaigrette dressing (to taste)
Bleu cheese crumbles
Sliced almonds or chopped hazelnuts (optional)
Cracked black pepper
Simply divide field greens and arrange on two plates. Layer the sliced beets over the field greens, and sprinkle each plate with crumbled bleu cheese. Dress with balsamic vinaigrette to taste, and add almonds or hazelnuts to finish. Season with cracked pepper, and dig in! (Serves Two)
As always, comments are most welcome. Let us know how you made out!
Brett & Kelly