Baby Beet Salad With Feta And Raspberry Vinaigrette
Super simple and elegant summer salad from st. Brendan's inn in wisconsin. This is very refreshing and it looks so good on the plate. There is so much flavor in each bite.
Steps
Preheat oven to 350f.
Boil beets for 30 minutes with skin on.
Drain and place on baking sheet and roast for 20 minutes at 350.
Cool for 10 minutes.
Peel and slice.
Puree dressing ingredients in blender and add chives at the end.
Place greens in center of plate , surround with beets , crumble feta and drizzle with dressing.
Ingredients
beet, feta cheese, salad greens, raspberry jam, dijon mustard, fresh raspberries, vegetable oil, chives