ROASTED BEET AND ARUGULA SALAD

Preheat oven to 425°F. In a 9×13-inch baking dish, pour salt half-inch deep. Wash beets. While wet, drizzle olive oil and roll beets in salt to coat, then place on the salt bed. Cover dish with foil and roast for 50 minutes or until beets are fork tender. Remove from oven, discard foil and cool beets in salt. Once cool, remove skin from beets and slice into ¼-inch rounds. Reserve. You may reserve the salt in a ziplock bag for another use.

For the toasted sesame seeds, warm a small pan on stove top, once hot add sesame seeds to it. Sauté for 3-4 minutes until seeds become light brown. Remove from the pan and reserve.

In a large bowl, lightly season mizuna, arugula, and mustard greens with salt and pepper, then gently toss with 3 tablespoons of sherry shallot vinaigrette. Divide greens between servings and plate. Top with beets and sesame seeds.