Roasted root and baby green salad

Delight your taste buds with a vibrant Roasted Root and Baby Green Salad. Savory root vegetables paired with fresh baby greens make a perfect culinary harmony.

Ingredients:

• 4 baby beets, roasted and split in half
• 4 baby golden beets, roasted and split in half
• 4 cipolini onions, roasted and peeled
• 4 large baby carrots, roasted and split in half
• 4 American red radishes, roasted and split I half
• 2 tablespoons beet syrup
• 2 tablespoons aged balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• 8 cups small mixed salad greens

Instructions:

1. Place the vegetables in a circular pattern at the center of 4 cold plates. Pour the beet syrup over the vegetables. Combine the oil and vinegar in a medium bowl. Add salt and pepper according to your preference. Mix in the assorted salad greens. Separate the salad evenly among the 4 plates.

Summary:

• Calories: 729 kcal
• Fat: 28 g
• Protein: 13 g
• Carbs: 114 g
• Potassium: 2205 mg
• Magnesium: 154 mg