Roasted Leek & Beet Salad
1/2 lb. Red Dog salad mix
1 lb. Red Dog red beets
1 large Red Dog leek (or 2 small)
1/2 cup olive oil
1/4 cup soy sauce
3 tablespoons sugar
Preheat oven to 375. Line 2 baking sheets with parchment paper.
Peel and cube the beets. Spread onto first baking sheet, drizzle with olive oil, and sprinkle with salt. Roast till softened, about 30-40 minutes.
Slice rings from the white and light green parts of the leek (use the dark green tops elsewhere). Spread rings onto second baking sheet, drizzle generously with olive oil, and sprinkle with salt. Roast till softened and just beginning to brown, about 25 minutes.
Dressing: whisk olive oil, soy sauce, and sugar together. Adjust sugar to taste – if you find dressing is too sweet, add more olive oil, and if you want it sweeter, add more sugar.
Place mixed greens into serving bowl, arrange roasted leeks and beets on top, sprinkle with sunflower seeds, and drizzle dressing over everything. Serve right away.