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Mardi Gras: Purple, Gold & Green Salad




Source of Recipe


Anthens Banner-Herald


List of Ingredients




For the salad:
2 bunches fresh beets (about 2 pounds)
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
4 cups fresh spinach leaves or salad greens
1/3 cup crumbled feta cheese


For the dressing:
2 tablespoons cider vinegar
1 tablespoon hot green pepper sauce
1 clove garlic, minced
1/2 teaspoon salt
1/4 cup extra-virgin olive oil


Recipe



Preheat oven to 400 degrees.
Trim and wash beets. Place beets in large baking dish; add 1/4 cup water. Cover tightly with foil.
Roast beets 45 minutes or until cooked through. Cool beets until easy to handle.
To prepare dressing, in medium bowl combine vinegar, green pepper sauce, garlic and salt. Beat in olive oil gradually until well blended.
Peel and cut beets into 1/2-inch chunks. Toss with red and yellow peppers and dressing. Arrange spinach on platter; top with beet mixture. Garnish with feta cheese.


YIELD: 6 Servings