Purple, Gold and Green Salad
![Recipe uses Green Jalapeño Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/GreenJalapeno_CGI_Bottle_1000x2000-100x200.png)
Green Jalapeño Sauce
![Purple, Gold and Green Salad](https://www.tabasco.com/wp-content/uploads/2017/04/54-Purple-gold-and-green-salad-180x180.jpg 180w,https://www.tabasco.com/wp-content/uploads/2017/04/54-Purple-gold-and-green-salad-360x360.jpg 360w,https://www.tabasco.com/wp-content/uploads/2017/04/54-Purple-gold-and-green-salad.jpg 500w)
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
![TABASCO® Green Jalapeño Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/GreenJalapeno_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/GreenJalapeno_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/GreenJalapeno_Bottle_500x1000-100x200.png 100w)
2 tablespoons cider vinegar
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.