Roasted Red Beet Salad

Roasted Red Beet Salad

adapted from Cooking Light Annual Recipes 2016

Choose your favorite cheese to top this salad. Some other favorites pairings are blue cheese and goat cheese. If substituting adjust your points accordingly.

Makes 2 servings                                                     1 WW Blue points / serving

1 lb. red beets

1 Tbsp. olive oil

1 Tbsp. water

1 Tbsp. red wine vinegar

1/2 tsp. sugar substitute

1/2 tsp. minced garlic

1/4 tsp. Kosher salt

1/8 tsp. ground black pepper

2 cups lettuce, chopped

5 tsp. feta cheese

1. Preheat the oven to 375F.
2. Wrap the beets in foil. Bake for about 1 hour and 20 minutes or until tender. Set aside to cool.
3. Meanwhile whisk the oil, water, vinegar, sugar substitute, garlic, salt, pepper in a medium bowl. Set aside.
4. When the beets are cool enough to handle, peel and thinly slice.
5. Add to the salad dressing. Refrigerate until ready to serve.
6. To serve, divide the lettuce between 2 plates.
7. Drain the beets and arrange on top of the lettuce and sprinkle with the feta.

Enjoy!