Warm Romaine Salad

Warm Romaine Salad

1 head of Romaine, torn into pieces
1 bunch Red Dog Farm Gold Beets, roots only (save greens for another recipe!)
1 lb. Red Dog Farm Jerusalem Artichokes
6 cloves Garlic
Olive oil
Salt and pepper

Preheat the oven to 375 degrees. Cut the beet root and J chokes into similar sized pieces. Halve each garlic clove. In a large bowl, toss in olive oil and add salt and pepper. Arrange in a single layer on a baking tray and roast until tender, about 30 minutes. You may want to give them a stir half way through. While the roots are in the oven, wash the romaine and cut into bite-sized pieces. Toss with your favorite dressing (try blue cheese or Caesar or vinaigrette). When the roots are tender remove from oven and top your salad. I like to throw them on piping hot and let the romaine wilt. You could alternatively either let the roots cool until they are warm, room temperature, or even chilled. You could also sprinkle on some blue cheese or Parmesan, if desired.