Butterhead Salad With Olives, Spring Peas & Roasted Beets With A Spicy Olive Vinaigrette

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Details

18 Ingredients

• 2 small beets, quartered
• 2 tsps olive oil
• salt and pepper
• 1 head of butter lettuce, cut or torn into bite sized pieces
• 1/2 cup spring peas (or thawed frozen peas)
• 4 eggs, hard boiled
• 1/2 cup grape tomatoes, sliced in half
• 1 small carrot, scraped and finely grated
• 12 whole black olives, such as Kalamata
• 1/8 cup cilantro leaves
• 2 Tbsps balsamic vinegar
• 3 Tbsps red wine vinegar
• 1/3 cup extra virgin olive oil
• 3 garlic cloves, minced
• 1 Tbsp Sriracha or other hot sauce
• 2 tsps honey
• 1 tsp black pepper
• 1 tsp kosher salt