Add to my passover recipe box
2 beets, cut in ½ inch pieces
8 pieces thin asparagus
3 tablespoons olive oil
½ cup hearts of palm, sliced
1 cup honey glazed pecans
6 cups Mesclun lettuce
Line a large baking sheet with foil. Toss beets with 2 tablespoons of olive oil. Roast in a 425 degree oven for 30 minutes or until cooked through and soft. Cool. On another sheet toss the asparagus with 1 tablespoon of the olive oil. Roast for 5 – 7 minutes until crisp but cooked through. Cool. Mix remaining ingredients together and toss with as much dressing as needed.
Dressing:
¼ cup sugar
1/3 cup balsamic vinegar
1 teaspoon salt
1 clove garlic, chopped
¾ cup oil
Mix dressing ingredients together and shake. Toss salad with as much dressing as needed. Reserve extra for future use.
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