5-6 small to medium-sized beets, washed and cut into bite sized pieces
1 sweet pepper, sliced or chopped
1 watermelon radish, sliced or chopped
2 tablespoons parsley, chopped
2 tablespoons extra-virgin olive oil
freshly squeezed lemon
1 small handful of pecans
2 tablespoons goat cheese or feta (optional)
3 cups salad greens
Place the beets in a baking dish and roast covered for 35-45 minutes at 350 degrees F, or until fork tender. Once the beets are cooled, combine them with the sweet pepper and watermelon radish. Mix in the parsley, drizzle with olive oil and lemon juice, to taste. Sprinkle with pecans and cheese. Place lettuce in salad bowl, and top with beet and radish mixture.
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