Roasted Beet Salad
2 small beets
2-3 cups greens, chopped (I used red leaf lettuce)
1/3 cup red onion, diced
1/3 cup feta crumbles
1/2 carrot, shredded or thinly sliced
lemon vinaigrette dressing
*Note: beets will stain your hands very quickly. Wear gloves. I had to wash my hands three times and take a shower before the stain went away.*
1. Slice the ends off of the beets, so they will sit (and not roll) on a pan. Clean them and pull off any root strings. Then roast for 20 minutes at 400*.
2. While the beets are cooking, combine the lettuce, feta, carrots, and onions and mix well. For the carrot, I like to use a vegetable peeler to get pretty curled pieces of carrot--fancier than just shredding it and easier than trying to slice it super thin.
3. When the beets are done, slice them and cut into quarters and place in the frige to cool.
4. Add beets and dressing to the lettuce right before serving.
The Food Whore