Hollow House Farms Salad

4 large red beets, tops removed and scrubbed

6-8 cups washed and dried red leaf lettuce

1 cup cooked quinoa or rice

1/2 cup chopped tomatoes

1/2 cup chopped carrots

1/3 cup chopped fresh mozzarella

1/4 cup chopped banana peppers

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2 small green bell peppers, roughly chopped

3 cloves of garlic, skins on

1/2 cup red wine vinegar

1 tablespoon dijon mustard

1 teaspoon parmesan cheese

1 teaspoon organic honey

Pinch of crushed red pepper

Salt and pepper, to taste

1 cup extra virgin olive oil

Preheat the oven to 400 degrees
Wrap each beet individually with aluminum foil and add to a large sheet pan. Add the bell peppers and garlic cloves to the same pan and drizzle with olive oil, salt and pepper. Roast for 45 minutes-1 hour or until both the beets and peppers are fork tender.
While the vegetables are roasting, prepare the rest of the ingredients. Add the lettuce to a large bowl and top with the quinoa, tomatoes, carrots, mozzarella and banana peppers. Set aside.
Once the beets and belle peppers have roasted, allow to cool for 10 minutes. Then, peel the skins off with a dark colored dish towel (the skins should come off easily), so you don't stain a light colored towel, then quarter them and add to the bowl.
To make the vinaigrette, add all of the ingredients to a blender (make sure to take skin off garlic first) and blend until smooth. Taste and adjust accordingly. Drizzle your vinaigrette over your salad, toss to combine and enjoy!