City Roots Baby Green Salad with Marinated Beets and Rutabagas
Ingredients
Salad
- 4 servings baby greens
- 1 to 2 medium cooked beets, marinated
- ¼ cooked rutabaga, marinated
- Juice of ¼ lemon
- Salt and black pepper, to taste
Dressing
- 1 part vinegar
- 3 parts olive oil
Marinade
- 4 tablespoons olive oil
- 1 to 2 teaspoons vinegar
- 1 teaspoon red pepper flakes
- Juice of 1 lemon
- Salt and black pepper, to taste
Instructions
- Whisk together the marinade ingredients.
- Toss the cooked beets and rutabaga with the marinade and refrigerate until chilled.
- Whisk together the vinegar and olive oil to make the dressing. Season with salt, pepper, and the lemon juice.
- Arrange the baby greens on serving plates.
- Top with the marinated beets and rutabaga.
- Drizzle with the dressing and serve.
