Join Chef Taffy Elrod and me next Wednesday, June 30 for our class, Sexy Summer Salads. Because life — and salad — is about more than lettuce.
To join us for this live event, be sure to grab your virtual seat by signing up at http://bit.ly/sexysummersalad.

Ingredients
Method
- Wash beets, wrap them tightly in aluminum foil and roast at 400 degrees for 1 hour. Remove from the oven and allow them to cool. The skins will slip off and the beets will be sweet and tender. Beets may be roasted a day ahead and kept wrapped and chilled in the refrigerator.
- Mix vinaigrette. In a small bowl, combine lime juice, balsamic or cider vinegar, honey or agave, olive oil, mustard, cumin and chili powder. Whisk until well combined. Makes about 1/3 cup of dressing, ample for salad plus leftovers.
- For salad, arrange greens on a platter or pile into individual bowls.
- Top with greens with diced beets, jicama or turnip, chopped mango, chopped nuts and cilantro.
- Drizzle dressing on top.
Leave a Reply