your choice of mixed greens
oven roasted beets
skillet roasted almond slivers
some good feta cheese
The Easy Directions
Wrap the beets covered in olive oil and seasoned with salt and pepper in foil and bake in the oven for about 45 minutes or until tender. I had my oven set at 400°F. The almonds you simply brown in a pan on the stove–watch out—your kitchen will smell wonderful! Crumble the cheese.
Arrange the mixed greens on a salad plate, add sliced beets, sprinkle with some almond slivers and feta cheese.
And to top it off: The Vinaigrette!!
Whisk together: 2 Tablespoons Honey, 1 1/2 Tablespoons Djion Mustard, 3 Tablespoons Red Wine Vinegar, 1/2 tsp salt, and 1/4 tsp freshly ground pepper. In a slow stream, add 6 Tablespoons grapeseed oil.
Pour over salad and there you have it!
One more thing, since I did not have red wine vinegar on hand I used some of my homemade cranberry vinegar—YUMMY!
Happy Foodie Friday Everyone!
Be sure to stop by on Sunday when it is once again time for New Recipe Sunday!