Beet Salad with Lemon Mustard Vinaigrette

Serves 4

For the Beets:

1 lb medium sized beets, sliced
1 Tbsp chopped fresh rosemary
2 Tbsp extra virgin olive oil

Place beets on baking tray and toss with rosemary and olive oil. Roast beets at 400 degrees for 30 to 40 minutes until tender. Allow to cool.

For the Salad:

1 bunch mixed greens
4 Tbsp delicious mustard(I used a whole grain horseradish mustard)
4 Tbsp agave nectar or honey - Agave provides slightly less sugar sweetness than honey
4 lemons, juiced(about 4 Tbsp lemon juice)
salt and pepper to taste

Whisk mustard, lemon juice and agave nectar until combined. Toss the salad with the dressing and top with beets.