Let's say someone, hypothetically, were to spread obscene quantities of Nutella onto obscene numbers of pretzel crisps.  Let's say said someone did that several times a week.

And let's say on off days that person made chocolate chip cookies with real butter.

Do you think that person would be salvaged by eating greens every day? Twice a day? Triple portions laden with healthy oils and protein?

I'm not saying I know anyone like that. (I wouldn't associate with anyone THAT unbalanced.)

But if I did, do you think all those greens would save her soul?

Roasted Beet Salad, inspired by a recipe shared by my wonderful CSA, Earthen Harvest
Serves 2 as a main dish salad

2 beets, scrubbed and unpeeled
1 clove garlic
a couple dozen mint leaves 
4 t red wine vinegar
¼ cup olive oil
¼ teaspoon dijon mustard
a pinch of sugar
salt and pepper to taste
1 head of Romaine lettuce, coarsely chopped
some goat cheese, optional

Preheat the oven to 425*. Wrap the beets in foil and roast until fork tender (45-60 minutes). Allow the beets to cool and remove the skins (you may want to wear gloves).

Cut the beets into small pieces, about 1/2 inch square.

Finely mince the garlic and mint. In a small jar, combine the vinegar, oil, mustard, sugar, salt and pepper. 

Toss the beets with half of the vinaigrette and allow to marinate for at least an hour or two. 

Immediately before serving, toss the lettuce with the other half of the marinade. Put the beets over the lettuce and crumble goat cheese over the top if desired.

Linking this up to Melt in Your Mouth MondayHearth and Soul HopLet's Do Brunch, Real Food Wednesdays. Also submitting to Weekend Herb Blogging, hosted this week by Mele Cotte.