My husband is seriously addicted to salsa and hot sauce. He puts it on…everything. Before even tasting the food, he’ll douse it with hot sauce. I’m convinced he has dead taste buds. That being said, he makes the best homemade salsas and this is one of my favorites.
Roasted Beet Basil Salad
Servings 4
Ingredients
- 1 bunch beets or a mix of golden and red beets
- ½ cup walnuts
- 5 oz. container spring mix salad greens
- your favorite sprouts
- dressing:
- 3 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 2 Tbsp basil chopped
- ¼ tsp sea salt
Instructions
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Preheat oven to 350F.
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Scrub beets well. Trim leaves off, leaving a 1/2 –inch stem. In a baking dish, put beets and ¼ cup of water. Cover with tin foil. Roast for 50-75 minutes, depending on the size of your beets. When finished cooking, the beets should be tender and you should be able to pierce with a fork easily. The beet skins should peel off easily using just a fork and butter knife. Cut into bite-sized pieces.
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Toast walnuts by spreading them in a single layer across a baking sheet. Bake walnuts in the oven with beets for 8 minutes, shaking baking sheet halfway through cooking time.
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In a small dish or mason jar, combine olive oil, balsamic vinegar, maple syrup, basil and sea salt to make dressing. Whisk or shake jar to combine well.
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In a large bowl, add spring mix salad greens, roasted beets, and toasted walnuts. Top with dressing and your favorite sprouts.