Needing to bring a Salad to Sunday Dinner, I was left scrambling as the hour approached. Watching baseball and drinking a cold soda on a Sunday afternoon, seemed much more relaxing than preparing a salad.
We had some beets from Borski Farms which needed to be used. I roasted those, added it to some green leaf lettuce, threw in some sliced apples and Feta Cheese, poured on some Four Leaf Vinaigrette and indulged.
Roasted Beet Salad:
3 medium sized beets
1 head, green leaf lettuce
1 Gala apple, sliced
1 1/2 cups Feta Cheese
Drizzle beets with olive oil, salt & pepper and wrap in aluminum foil. Place in oven at 350 degrees for 45-55 minutes. If soft when pierced with a knife, allow to cool for a few minutes then wrap in a paper towel and rub aggressively. Skin should peel right off. Slice beets.
Chop lettuce and place in large bowl. Add sliced apples, beets and Feta Cheese. Cover with your favorite vinaigrette and enjoy.
The beets will also make a great side dish by themselves. My Sister-in-Law enjoyed the leftover beets on their own.