Name: Roasted Beet Salad with Cardamon Molasses Whole Grain Bread
Yield: 10
Ingredients: 8 Small to Medium Size Beets; 1 Head of Iceberg Lettuce; 1 Head of Romaine; 1 Bag of mixed salad greens; 2 cups Shredded Carrots; 8 ounces Goat Cheese; 2 cups Greek Yogurt; .5 cups Milk; 2 Cloves Crushed Garlic; 1 teaspoon Dill; .5 teaspoons Salt; Dash Black Pepper; 1 teaspoon Onion Powder; 3 tablespoons Fresh Lemon Juice; 1 cup Olive Oil; .25 cups Apple Cider Vinegar; 1 teaspoon Basil; 1 teaspoon Oregano; 1 teaspoon Salt; Dash Black Pepper; .5 teaspoons Prepared Mustard; 6 cups Whole Grain Flour; 1.5 teaspoon Salt; 2 teaspoons Sugar; 2 tablespoons Molasses; .5 teaspoons Cardamon; 2 tablespoons Rapid Rise Yeast; .25 cups Olive OIl

Instructions

Cardamon Molasses Bread

Combine all of the ingredients in your stand mixer with dough hook and process for at least five minutes to activate the gluten and the yeast in your dough. Place in an oil bowl with plastic wrap or a lid and let rise for an hour in a warm place.
Fold your dough to gently collapse the first rise, and place in a XL cast iron skillet. Add an egg wash (if desired) And let rise another two hours.
Bake at 350° for 50 minutes to one hour.

Roasted Beet Salad

Trim the greens off the beets and place in a pressure cooker with ½ cup water for 20 minutes. Remove the skins under cold water. Slice and place on sheet pan. Roast in 425° oven for 30 minutes. Serve warm or cold with all of your salad fixings.

Creamy Ranch

Combine all of the ingredients in large mason jar. May make ahead of time, the flavors will intensify if it has a chance to sit in the fridge a while.

Italian Vinaigrette

Combine all of your ingredients in your blender or bullet and process until well blended.

Roasted Beet Salad with Cardamon Molasses Whole Grain Bread