Beet Salad

by Carol
(Stratford, ON, Canada)

This recipe came from my bachelor brother...it's easy and delicious. This salad is easy, pretty, delicious and my kids all love feta cheese. If you cook several beets at once and keep them in the fridge they will be on hand and ready to assemble on short notice. Make this impressive salad... last minute!

3 large beets, wrap in foil

Bake at 375 about 50 minutes, until easily pierced with a knife.

Remove from oven, submerse in cold water and slip the skins off the beets. The skins slip off easily by applying a little pressure to the skins.(occasionally they don't, I have no idea why)

Slice into 1/8"-1/4" thick slices, fan out on a salad plate

Dressing: 2 Tbsp balsamic vinegar & 3-4 Tbsp olive oil & 1 tsp Dijon mustard, salt and ground black pepper to taste - whisk together

Drizzle a little dressing over the beets

Crumble 1/8 c of feta cheese over the beets

Sprinkle on 2 thin slices red onion or 1 green onion chopped

Toss the remaining dressing with mixed greens and serve on the side of the beet salad.

This recipe is so easy to adjust to suit your needs and likes, the quantity I have given is for one salad but the beet size will vary the quantities used.

This recipe is truly child's play and looks so impressive!! Enjoy.