Roasted-Beet Salad With Feta Dressing

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ready In: 60 Minutes

Servings: 4

This salad makes a great showy presentation and is terrific with any grilled meat or fish. I have used blue cheese and gorgonzola for a different taste. The beets can be roasted up to 2 days ahead of time. I got this recipe from Cooking Light

Ingredients:

3 medium beets (about 1 1/2 pounds)

1/4 cup feta cheese, crumbled

1/4 cup nonfat sour cream

2 tablespoons 1% low-fat milk

2 tablespoons low-fat mayonnaise

1 1/2 teaspoons white wine vinegar

1/8 teaspoon salt

1/8 teaspoon black pepper

6 cups salad greens

4 teaspoons red onions, minced

4 teaspoons fresh parsley, chopped

Directions:

1. Preheat oven to 425°.
2. Place beets on a baking sheet lined with foil. Bake at 425° for 45 minutes or until tender. Cool the beets slightly. Trim off beet roots; rub off skins. Slice each beet into 8 wedges.
3. Combine feta cheese and the next 6 ingredients; stir well with a whisk.
4. Divide greens evenly among 4 plates, and top with beet wedges. Spoon dressing over salad. Sprinkle with onion and parsley.
5. Note: The beets will bleed into the feta if the salad is mixed too much. Add the dressing at the end and mix very little to prevent this.

By RecipeOfHealth.com