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Roasted-Beet Salad With Feta Dressing

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“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”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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