Roasted Beet, Pear and Feta Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I cut this salad recipe out of a weekly local newspaper the other day and haven't had the chance to test it. I would like to try golden beets for the red beets. If you cannot find mache (lamb's lettuce), substitute butter lettuce or fresh mixed greens. Serve with crusty French bread! Ingredients:
1/4 cup extra virgin olive oil |
1 tablespoon lemon juice |
1 teaspoon prepared mustard |
1/4 cup balsamic vinegar |
6 small red beets or 6 small golden beets, washed well, ends cut |
2 anjou pears, firm but ripe, cored, cut into 1/4-inch slices |
5 cups mache, washed and patted dry (or substitution) |
1 cup red leaf lettuce, chopped |
1 cup crumbled feta cheese |
1/4 cup sliced almonds, toasted |
Directions:
1. Prepare dressing and set aside.
2. Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4 slices.
3. Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
4. Serve dressing on side.
5. NOTE: I guessed the yield.
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