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  • Roasted Beet Salad

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    6 posts, 6 voices, 637 views, started Apr 13, 2010

    Posted on Tuesday, April 13, 2010 by Vikki Hall

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    • Diamond
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      Chef Meg’s Roasted Beet Salad

      Beets are an underrated vegetable. They‘re sweet and flavorful. If you think you don’t like them, try them in this recipe. Roasting brings out the beets’ natural sweetness, and the feta offers a nice, salty contrast.
      TIP: Buy your beets with the greens still attached—it’s great way to check for freshness and the greens can be used for another recipe.

      INGREDIENTS
      6 beets, mixture of red and golden yellow
      3 T grapeseed or olive oil
      1 1/2 T tarragon or sherry vinegar
      3 t thyme, fresh
      1 T mint, fresh
      pinch fresh cracked black pepper
      4 c mixed salad greens, washed and dried
      2 oz feta cheese, crumbled

      DIRECTIONS
      Preheat oven to 375 degrees. Remove stems and greens from the beets, reserving the greens for another dish. Wash them and scrub. Place the beets in a small baking dish so that they fit in tightly but do not touch one another; fill the dish with 1/2 inch of water. Cover and roast for an hour or until beets are easily pierced by a paring knife. Remove from the oven and when cool enough to handle, rub off the skins or peel with a small paring knife. Chop the cooked beets into 1/2 inch cubes.

      Prepare the vinaigrette by placing the vinegar and chopped herbs in a mixing bowl. Slowly whisk in the oil. Pour vinaigrette over the beets and allow to sit for a least 30 minutes. Divide greens onto 4 serving plates. Top each with 1 cup of marinated beets. Garnish with feta cheese. Be careful not to add the cheese too early—it will turn bright red!
      Serving size: 1 cup greens and 1 cup of beet salad

      Number of Servings: 4

      Recipe submitted by SparkPeople user CHEF_MEG.

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