Purple, Gold and Green Salad
Ingredients
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
Dressing
- 2 tablespoons cider vinegar
- 1 tablespoon TABASCO® Green Jalapeño Pepper Sauce
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
Preparation
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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