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Roasted Beet Salad
Details
- Servings: 2
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: salad
Cuisine
- eastern europe
Ingredients
- 1/2 pound baby red beets, roasted
- 1/4 cup sunflower seeds, lightly toasted
- 1/4 cup fresh chervil leaves, plus extra for garnish
- 1 bunch watercress leaves or baby arugula or spinach (about 2 cups)
- 3 tablespoons maple syrup
- 2 tablespoons sherry vinegar
- 2 tablespoons olive oil
- 1 small clove garlic, finely minced
- flaked sea salt and freshly ground pepper
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