2 large or 4 medium beets, scrubbed and cut into thin wedges
2 teaspoons of vegetable oil
½ teaspoon of sea salt
1 package of organicgirl© SUPERGREENS!
¼ cup of kale parmesan dressing
¼ cup of chopped hazelnuts
shaved parmesan cheese, optional
preheat oven to 425°F.
on a large baking sheet, toss beet wedges with oil and salt, and arrange in a single layer. roast until tender, about 30 minutes.
in a large bowl, toss greens with dressing and arrange on plates. top with beets and hazelnuts. if desired, garnish with shaved parmesan.