|(Photo by Taste of Home)|
We liked this a lot. It seems like a really good, and fairly easy, way of getting some very nutritious vegetables into a meal. I did leave out the fennel because it's not a favorite of ours, but I'm sure it would add another flavor dimension if you enjoy fennel. Also, I used a bottled balsamic vinaigrette rather than making the recipe for dressing given with the salad. It seemed to me it would be the same basic flavor, and I had the bottled on hand.
For a main course with this, I baked some potatoes at the same time the beets were roasting. Then I topped the halved, slightly fluffed potatoes with reheated leftover vegetarian chili and shredded cheddar, and microwaved them for a couple of minutes until the cheese was nicely melted. This made a tasty and healthy meal for us last night. You might like to try it too!