Fall Roasted Beet Salad

Makes 2-3 servings

Ingredients

Roasted beets (Originally from this recipe)

1-2 golden beets, washed with stems removed

1-2 red beets, washed with stems removed

1-2 chioggia beets, washed with stems removed

3 Tbsp olive oil

3 sprigs fresh thyme

Salt and pepper to taste

Field greens

Almonds

Feta cheese

Balsamic glaze

Dressing

1-2 tbs of fresh minced dill

1/4 cup olive oil

1 tb red wine vinegar

1/2 tb lemon juice

1/4 tsp salt

For the beets:

1. Preheat the oven to 400F. Place the red beets into a baking dish, and the golden and chiogga beets in another baking dish.

2. Add 3/4 cup water, olive oil and thyme sprigs to each dish and season with salt and pepper. Cover with foil and bake in the oven until beets are tender when pierced with a knife, about 45 minutes.

3. Line a baking sheet with parchment paper. Remove beets and set aside on the baking sheets. Let cool enough to handle. Peel and discard the outer layers (keep beets separated as the red beets will stain the golden beets). Cut, the beets into desired shapes (wedges, large dice or julienned) and set aside in a bowl (This can be done a day ahead and kept refrigerated).

4. Combine all of the ingredients for the dressing. Toss the salad with the beets, field greens, almonds, feta cheese, and drizzle the salad with balsamic glaze. Enjoy!