Roasted Root and Baby Green Salad

• 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

1. Arrange the vegetables to circle the centers of 4 chilled plates.
2. Drizzle the beet syrup to the inside of the vegetables.
3. Whisk the oil and vinegar in a medium mixing bowl.
4. Season to taste with salt and pepper.
5. Toss in the mixed salad greens.
6. Divide the salad in the center of the 4 plates.

baby beets, golden beets, onions, baby carrots, red radishes, beet syrup, aged balsamic vinegar, extra virgin olive oil, salt, salad greens

Taken from www.foodnetwork.com/recipes/roasted-root-and-baby-green-salad-recipe2.html (may not work)