1/2 head torn romaine lettuce leaves
3/4 C cherry tomatoes halved
2 sprigs green onion chopped
1/2 C Kalamata Olives
1 Avocado diced
pepperoncinis to your liking; I like A LOT, so I put in A LOT
3/4 C diced roasted golden beets (see recipe below)
Dressing:
1/3 C Olive Oil
Juice from one lemon
1-2 cloves pressed garlic, using press
Whisk all ingredients together until thickened. It's ready! Pour all over salad and toss. Call me and I'll come help you eat it up. Nom, nom!!
Roasted Golden Beets:
Buy 2-3 tennis ball sized beets from store. Wash them. Cut off top and bottom. On a sheet of foil, line up 3 or so beets. Drizzle with about 1 Tblsp grapeseed or olive oil. Sprinkle with sea or kosher salt. Fold sides of foil into packet. Place in shallow baking dish. Roast in 375 degree oven for about 45 min, or until fork inserted into center of each proves them tender. Turn off oven and let cool inside. Peel and slice when cool. (Let me just add, that I'm not a huge fan of regular purple beets. My sister, Denise Daniel, introduced these beets to me and I was very, very pleasantly surprised. They are sweet, mild and full of delicious flavor. This recipe is her's.)
