A salad for the senses! This colorful salad helps your kids experiment with shapes, colors, textures, and new flavors!
2 beets (Buy roasted, or roast using directions below)
1 orange (use any kind), peeled and sliced
1 tablespoon olive oil
1 tablespoon chopped mint
Salt, to taste
1. Roast the beets. Heat your oven to 425°F. Trim the beets of their leaves and rinse them under cool water. Pat dry and pierce each beet with a sharp knife in several places.
2. Wrap each beet loosely in aluminum foil and place them on a baking sheet. Roast them in oven for about 30-45 minutes or until they are easily pierced with a knife.
3. Remove from the oven and allow to cool. Once cool, peel the beets and cut into 1/2-inch wedges.
4. Combine beets, orange, olive oil, mint, and salt in Big Dipper.