Roasted Beet Salad

Well the salad was a hit... next time I think I'll try putting the beets in a sealed Ziplock bag.

2 bunches fresh beets (with tops)

1 red onion

Olive oil

Dressing

2 tbsp honey

1 tbsp dijon mustard

2 tbsp rice wine vinegar

Sea Salt

Pepper

Caraway seed

Peel beets & slice into sticks, peel & slice onions lengthwise – toss with olive oil and roast in a 400 degree oven (about 45 minutes or onions are brown tipped).

Place Dressing ingredients in a blender and hit high speed for a couple of minutes. Add dressing to beets (at this point you can let it all sit for as little as an hour to 2 days).

Wash the beet tops, tear the leaves off to use as greenery (if you just bought regular beets you can use spinach) and create celery like sticks out of the stems.

Just before serving add the greens to the (room temperature) beets… mix up and sprinkle roasted pumpkin seeds on top if you wish.