Roasted Beets & Greens Salad
Preheat oven to 200°C (400°F). Slice off beet greens; set aside.
Peel and chop beets into bite-sized pieces. Toss with 1 tbsp (15 mL) oil. Transfer to foil-lined baking sheet. Roast 40 to 45 min., or until tender.
Chop beet greens into bite-sized pieces. Toss with remaining oil, vinegar, mustard, maple syrup, salt and pepper.
While roasted beets are still hot, toss with beet greens to slightly wilt the leaves. Serve immediately.