Roasted Beet Garden Salad

• 2 Beets, Roasted
• 1 Tablespoon Olive Oil
• 2 Eggs, Hardboiled
• 10 Fresh Mozzarella Balls
• 1/4 pounds Salami, Sliced Thin
• 2 Tablespoons Soy Nuts
• 2 Tablespoons Red Onion, Sliced
• 1 Tomato, Cut Into Wedges
• 6 cups Spring Mix
• 4 Tablespoons Balsamic Vinaigrette

1. Heat oven to 400u0b0F. Wash and cut the ends off of the beets. Poke a few holes in them with a fork and then wrap then in tin foil with a dash of olive oil. Roast the beets for about 30-40 minutes, checking on them after 15 minutes (you know they are ready when you can easily poke them with a fork).
2. While the beats are cooking, hard boil eggs, wash all of the veggies, and cut the red onions into slices and the tomatoes into wedges. Assemble the salad in any way you fashion (I like to put the salami on toothpicks after folding each piece in fourths).
3. When the beets are cooked, slice and add to the salad. Drizzle with balsamic vinaigrette.

beets, olive oil, eggs, ubc, red onion, tomato, spring mix, vinaigrette

Taken from tastykitchen.com/recipes/salads/roasted-beet-garden-salad/ (may not work)