Roasted Beet Salad

• 8 medium beets, trimmed and scrubbed (1 1/2 lb.)
• 2 Tbs. olive oil
• 6 cloves garlic, minced (2 Tbs.)
• 6 cups mesclun greens or other salad mix
• 3 Tbs. prepared balsamic vinaigrette

1. Preheat oven to 400F.
2. Toss together beets, olive oil, and garlic in baking dish.
3. Bake 40 minutes, or until beets are tender.
4. Cool.
5. Scrape skin from beets with paring knife.
6. Slice into rounds.
7. Toss greens with vinaigrette.
8. Divide among plates, top with beets, and serve.

beets, olive oil, garlic, mesclun greens, vinaigrette

Taken from www.vegetariantimes.com/recipe/roasted-beet-salad/ (may not work)