How to make it

  • preheat oven to 400
  • peel and chop vegies to 1/2 inch pieces, reserving beet greens
  • coat vegies in oil or butter and arrange in a roasting pan, top vegies with salt and pepper to taste
  • roast vegies for 50 min, heating oven to broil during the last 10 min
  • meanwhile, wash and chop romain lettuce and arrange on platter
  • wash and remove stems from beet greens and roughly chop, if prefered
  • to wilt beet greens: heat 1tsp olive oil in skillet set on med heat. toss greens in oil to coat and turn off heat. use a lid (or a sturdy plate, in my case) to trap heat and wilt greens for aprox. 5 min
  • mix all ingredients for dressing in a cruet and shake (or whisk in a bowl, or whatever)
  • top romain lettuce with wilted beet greens and top greens with roasted vegtables.
  • serve with maple mustard dressing and a crustly loaf of bread

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