Cajun & Creole : 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
  

• 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
  

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.