Roasted Beet Salad with Cardamon Molasses Whole Grain Bread

Ingredients:

  • 8 Small to Medium Size Beets
  • 1 Head of Iceberg Lettuce
  • 1 Head of Romaine
  • 1 Bag of mixed salad greens
  • 2 cup Shredded Carrots
  • 8 oz Goat Cheese
  • 2 cup Greek Yogurt
  • 0.5 cup Milk
  • 2 Cloves Crushed Garlic
  • 1 tsp Dill
  • 0.5 tsp Salt
  • dash Black Pepper
  • 1 tsp Onion Powder
  • 3 tbsp Fresh Lemon Juice
  • 1 cup Olive Oil
  • 0.25 cup Apple Cider Vinegar
  • 1 tsp Basil
  • 1 tsp Oregano
  • 1 tsp Salt
  • dash Black Pepper
  • 0.5 tsp Prepared Mustard
  • 6 cup Whole Grain Flour
  • 1.5 tsp Salt
  • 2 tsp Sugar
  • 2 tbsp Molasses
  • 0.5 tsp Cardamon
  • 2 tbsp Rapid Rise Yeast
  • 0.25 cup Olive OIl

Directions:

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