Roasted Beet Salad
Ingredients
- 2 large beets (or store-bought cooked beets, cubed)
- 2 cloves garlic, grated
- Juice and zest from 1 lemon
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Wrap 2 large beets in aluminum foil with some olive oil and bake at 425° for 45 to 60 minutes. Peel and cube. (Or use store-bought cooked beets, cubed). Serve with dressing below.
- Mix dressing in a small bowl or jar and pour over beets. Top with microgreens, green onion, or parsley