Roasted Beet Main Dish Awesome served warm, with or without greens. 2 bunches of beets (we used one bunch red, one bunch gold) 3 TB. olive oil 1 tsp. COUNTRY FRENCH SEASONING 1 ripe pear, peeled, cored and thinly sliced 1/4-1/2 Cup spiced nuts* 1/4-1/2 Cup crumbled soft cheese (Gorgonzola, chèvre, etc.) 2 TB. COUNTRY FRENCH (cover in 2 TB. water 5 min) 1/4 Cup balsamic vinegar 1/3 Cup olive oil 3-4 Cups greens (we like a sweet mix that also includes arugula) 2 Cups your favorite nuts—we used slivered almonds 1 egg white with 1 tsp. water, beaten until white in color and forming soft peaks in the bowl. 1/4-1/2 Cup sugar 1/2 tsp. CEYLON CINNAMON 1/4 tsp. CAYENNE PEPPER

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