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Green leaf lettuce with roasted beets, cabbage and radishes with red wine vinaigrette

Recipe by:Laura Kenny and Joanne Neft
Co-authors, Placer County Real Food From Farmers Markets


  • 2 bunches beets, tops removed
  • 1 tbsp. olive oil
  • 2 heads green leaf lettuce, torn
  • 1/2 head red cabbage, thinly sliced
  • 1 watermelon radish, peeled and thinly sliced
  • Red wine vinaigrette (recipe follows)


Preheat oven to 350 degrees. Toss beets with olive oil. Place on a sheet tray with 1/2 cup water and roast until tender, about 20 to 30 minutes. When cool, peel and slice. Combine with lettuce, cabbage and radish.

To make vinaigrette, whisk together 2 tbsp. red wine vinegar, 1/4 cup olive oil, juice of 1 lemon and salt and pepper, to taste. Toss vinaigrette with salad before serving.

Serves 8

Califonia Bountiful