Roasted Beet, Pear and Feta Salad

Ingredients

Dressing

• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon prepared mustard
• 1/4 cup balsamic vinegar

Salad

• 6 small red beets or golden beets, washed well, ends cut
• 2 anjou pears, firm but ripe, cored, cut into 1/4-inch slices
• 5 cups mache, washed and patted dry (or substitution)
• 1 cup red leaf lettuce, chopped
• 1 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted

Directions

1. 1

   Prepare dressing and set aside.

2. 2

   Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.

3. 3

   Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.

4. 4

   Serve dressing on side.

5. 5

   NOTE: I guessed the yield.