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SERVES:
4-6

INGREDIENTS:

• 4-6 medium sized beets, roasted


• 2 cups rough chopped sweet onion


• 2 cups rough chopped asparagus


• Olive oil as needed


• Salt and pepper to taste


• Mixed greens as needed


• Crumbled feta cheese for garnish

Olive oil and vinegar for dressing salad

PROCEDURE:

The beets can take up to one hour or more to roast in the oven, you'll want to give them a 40-45 minute head start and you could cut them in half before placing them into a 400 degree oven unpeeled in an aluminum foil wrapped baking dish, with about 1/4 inch of water in the bottom.

Try to buy beets that are similar in size so they cook in the same amount of time and you'll easily be able to insert a knife into the center when they are done then run them under cold water to peel and then slice them into bite size pieces.

The onions and the asparagus will take about 20 minutes to roast so use your judgment as to the timing of that and then rough chop about 2 cups of each one, toss them into a mixing bowl and toss with olive oil and salt and pepper, spread them out onto a heavy bottomed baking tray and pop the tray into the oven.

Once everything is roasted and has had a chance to cool down a bit, assemble the salad by putting some mixed greens on a plate topped with some of the sliced beets, some of the asparagus and onions, dress that with a simple olive oil and vinegar dressing and finish by sprinkling some crumbled feta cheese over the top!

HINTS:

You may end up with more roasted beets than you need but you can use them for other meals as well.

A store bought bottled Italian dressing or Balsamic dressing will do in a pinch.