Purple, Gold & Green Salad

[Guest guest]

I was surfing around and saw this salad. SOunds really

good. I have to make this when I get another batch o'

beets.

 

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Purple, Gold and Green Salad

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Adapted recipe for AP from Tabasco

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For the salad:

2 bunches fresh beets (about 2 pounds)

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 feta cheese, crumbled

For the dressing:

2 tablespoons cider vinegar

1 tablespoon hot green pepper sauce

1 clove garlic, minced

1/2 teaspoon salt

1/4 cup extra-virgin olive oil

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Preliminaries: Heat oven to 400 degrees. Trim and wash

beets.

 

Roast the beets: Place beets in large bak ing dish;

add ¼ cup water. Cover tightly with foil. Roast beets

45 minutes or until cooked through. Cool beets until

easy to handle.

 

Prepare the dressing: In a medium bowl combine

vinegar, green pepper sauce, garlic and salt. Beat in

olive oil gradually until well blended.

 

Assembly: Peel and cut beets into ½-inch chunks. Toss

with red and yellow peppers and dressing. Arrange

spinach on platter; top with beet mixture. Garnish

with feta cheese.

 

Presentation: Serve promptly.

 

Makes 6 servings

 

Plain Dealer, 3/26/03

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RisaG

 

Risa's Food Service

http://www.geocities.com/radiorlg

Updated 3/21/03

 

 

 

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