Roasted Beet Salad
This serves 4-6
Servings: 2
Ingredients
One large beet was scrubbed well, and greens were removed.
1 1/2 tablespoons extra virgin olive oil
1/2 tablespoon finely chopped shallot
1/2 clove minced garlic
1/2 tablespoon apple cider vinegar
1/8 teaspoon Dijon mustard
1/4 tablespoon finely chopped fresh mint
One teaspoon honey
1/4 teaspoon lemon zest
salt and pepper to taste
1/2 cup shredded romaine lettuce
1 oz. feta cheese
Directions
Preheat the oven to 400 degrees F.
Wrap each beet in aluminum foil and bake for about an hour until tender. Cool. Peel the beets and cut them into 1-inch cubes.
To make the dressing, combine olive oil, shallot, garlic, apple cider vinegar, mustard, mint, honey, lemon zest, salt, and pepper.
Add one tablespoon dressing to the beets. Add 1/2 tablespoon dressing to the shredded lettuce.
Arrange 1/4 cup of lettuce, topped with about 1 cup of the beets, and sprinkle with feta.