Sauté of Greens with Roasted Beets and a Maple Pecan Drizzle

Ingredients:

  • Greens of any kind: Swiss Chard, Kale, Spinach or a mixture of them all.

  • Minced garlic

  • Olive oil

  • Fresh Beets

  • Feta Cheese or Gorgonzola would work as well.

  • Pecans

  • Oak Aged White Wine Vinegar (Napa Valley Naturals)

 

Recipe:

  • Preheat oven at 400 degrees. Dice beets into small roasting pieces.

  • On a sheet pan toss beets with olive oil and place in preheated oven. Roast at 400 degrees for at least 20 minutes.

  • Sauté Greens with olive oil and garlic. Set aside.

  • Meanwhile make a basic vinaigrette and add maple syrup to taste. Add crushed
    pecans. Salt and pepper to taste.

  • Assemble sautéed greens, beets, and pecans in a salad bowl. Sprinkle with feta
    cheese and drizzle with maple vinaigrette.

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