ROASTED BEETS WITH BLUE CHEESE AND DANDELION LEAVES
Slice beets into thin slices. Coat with olive oil and toss. Add freshly ground black pepper and/or freshly grated ginger root. (You can also add a few cloves of garlic leaving on the skins that are tossed in olive oil in order to roast the garlic. Once beets are done you can take off the garlic skins and mash the roasted garilic into your salad dressing or spead the garlic onto a piece of crusty bread.)Bake at 400 degrees for approximately 35 min's or until beets become tender and begin to carmelize. After removing from oven toss in a small amount of balsamic vinegar.
On a bed of mix greens containing dandelion leaves (excellent for keeping your liver and gall bladder happy and healthy!) place some roasted beets. Top with crumbles of blue cheese. Roasted walnuts also go well with this simple springtime salad.
