Captain Horatio'S Beet Salad

1. 1

   Preheat oven to 350F or 180C.

2. 2

   Wrap each beet in foil and roast in a pan until a knife goes through the center with ease. 45-60 minutes. Remove from the oven and allow to cool in the foil for 10 minutes. Remove the foil and peel the beets carefully with your fingers or a dull knife. Cut into bite sized pieces.

3. 3

   Place the rucola or spinach to a serving dish or bowl. Add the beets, the toasted pine nuts and the pesto. Drizzle with olive oil and creamy Balsamic vinegar to taste.

4. 4

   Toss gently and serve with a crusty baguette to sop up the yummy juices at the bottom of the bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.