Purple, Gold and Green Salad
Green Jalapeño Sauce
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
1 tablespoon TABASCO® Green Jalapeño Pepper Sauce 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.
You may also like:
You will need:
Green Jalapeño Sauce
Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.
Close Email Overlay
Want to be the first to know about new products?
We want to stay in touch! We’ll send you the occasional email, but only with the important stuff.
