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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Trim the tops, but leave part of the stems to ensure the colorful pigment remains inside the beet during roasting. Ingredients:
2 pounds assorted baby beets with tops |
1 tablespoon olive oil |
brown sugar vinaigrette |
5 cups loosely packed baby lettuces |
1 cup crumbled gorgonzola cheese |
1 cup lightly salted roasted pecan halves |
Directions:
1. Preheat oven to 400°. Trim beet tops to 1/2 inch; gently wash beets. Place beets in a single layer in a shallow baking pan; drizzle with oil, tossing gently to coat. Cover pan tightly with aluminum foil.
2. Bake at 400° for 40 minutes or until tender. Transfer to a wire rack, and let cool 30 minutes.
3. Peel beets, and cut in half. Gently toss beets with 1/3 cup Brown Sugar Vinaigrette. Arrange lettuces on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining Brown Sugar Vinaigrette.
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