Diane's Roasted Beet Salad

Recipe courtesy of :

Chef Diane Hagedorn

Included In Cookbook:

Ingredients

Large Beets (washed, with skins left on)

Small Red Onion (sliced in ¼-inch rings, with rings sliced in half)

1 tablespoon

Bragg Liquid Aminos

Mandarin Oranges, or 1 juice or navel orange (squeezed for juice)

1 teaspoon

Dried Dill

Salt & Pepper (to taste)

1 head

Romaine Lettuce

1 bunch

Arugula

8 sprigs

Parsley (leaves removed and chopped)

Description

This salad makes a perfect side at any time of year, whether it’s summer and you have fresh beets in your garden, or during winter, whenever luscious beets like this are available in the market. It’s easy to make, a knockout on the table, full of nutrients, and has a heavenly taste that defies its simplicity. The dill and arugula add a savory and peppery note.

Summary

Yield	Servings

Instructions

Preheat oven to 350 degrees Fahrenheit.
Place beets on parchment-covered cookie sheet, or alternatively wrap each beet in aluminum foil and bake till fork tender.
Peel and slice beets in ½-inch rounds and place in large bowl.
Add to bowl the onions, Bragg, juice of the oranges, dill, and salt and pepper, and toss gently taking care the beet rounds do not break.
Arrange the lettuce leaves on a platter and the beets slices on top. Tuck some of the arugula leaves around the platter as desired.
Garnish with the chopped parsley.