Yield
4 servings (serving size: 1 1/2 cups greens, 6 beet wedges, 2 tablespoons dressing, 1 teaspoon onion, 1 teaspoon parsley)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Leave root and 1 inch stem on beets; scrub with a brush. 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.

Step 3

Combine feta cheese and the next 6 ingredients (feta through pepper); stir well with a whisk.

Step 4

Divide greens evenly among 4 plates, and top with beet wedges. Spoon dressing over salad. Sprinkle with onion and parsley.

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Ratings & Reviews

annahovna's Review

karendb
December 04, 2009
The salad was good, but we felt that the dressing was lacking some kind of spices. This would be much better with a low-fat buttermilk ranch dressing, or even just a light italian type dressing with crumbled feta.

karendb's Review

annahovna
June 27, 2009
Makes a beautifully pink salad! The roasted beets are of course fantastic, but the flavor of the dressing and rest of the salad was surprisingly bland.