Spanish Green Olives
Medium Beet
Pre-Cooked Lentils (I recommend Trader Joe's Steamed Lentils)
Roasted Red Pepper
Tomato
Olive Oil
Cider Vinegar
Sourdough Bread
Manchego Cheese
Wash and peel your beet(s). About 1 medium beet per salad. Slice the beet thinly, place on a baking sheet, lightly drizzle with olive oil and broil until soft. In the meantime, combined the spring mix, olives, lentils, roasted red pepper, and tomato. Allow beets to cool (chill them in the freezer for about 10 mins or pre cook). Add beets then mix olive oil and vinegar to taste.
Toast the sourdough bread, drizzle with olive oil, and add slices of manchego cheese to break while it is still warm.
