Salad Fun with Roasted Beets & Feta Dressing

This is almost directly from a Cooking Light recipe.  Ridiculously easy with really interesting flavor combinations. 

1. Roast beets.  I used the Cooking Light recipe to do this—425 degree oven, scrubbed clean, roasted for 45 minutes.  Slightly cooled, trim roots and rub off skins.
2. Slice beets into wedges (about 8 per beet, if you’re using medium-sized).  Some of mine were huge.
3. The feta cheese (yummm) gets mixed with everything down to the black pepper and blended with a whisk.  It was really thick and difficult for topping the salad, but so worth it.
4. Top greens with beets, red onion and dressing.  The recipe called for fresh parsley at this point.  I left it out.

Gorgeous plate.  :) 

We made these poppy seed pan-roasted turnips, but I was not a fan.  The recipe was a bit strange, but this was mostly am experiment to see if turnips will be one of our regular veggies…the answer: NO.  I’ve had a few things with turnips in them that we fine, and I loved the Winter Vegetable Stew with Maple Glazed Tofu we made last year, but this was not good.  If you love turnips, maybe you will appreciate this recipe from Mario Batali, which clearly uses far less poppy seeds than I did (although I followed the recipe exactly, so who knows).

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