Purple, Gold and Green Salad

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Purple, Gold and Green Salad



  • 2 bunches (about 2 pounds) fresh beets
  • 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



Preheat oven to 400°F.

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, combine vinegar, TABASCO® Green Sauce, garlic and salt in medium bowl. 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.

Makes 6 servings.

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