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So back to the salad...my husband and I love beets. We put them on any salad, in a smoothie, and sometimes I just eat them. I roast them myself and sometimes I buy them already roasted (prepackaged in the produce section). This particular salad is a play on the popularity of beet salads on restaurant menus. Most of these pair beets with goat cheese, which I love! However, this version was created for my mom who hates goat cheese (she thinks it tastes like a farm). I've combined another soft cheese, feta, with some of my favorite herbs. I also used a little help from the store with a store-bought yogurt dressing. Feel free to use your favorite dressing or give this one a try.
4 medium sized beets, peeled and roasted (I bought mine pre-packaged and already roasted for me)
2 T white wine vinegar
1 T olive oil
3 T fresh mint, chopped
4 cups of chopped romaine hearts
4 T of dill and feta yogurt dressing (I bought Oikos brand but you can use your favorite low-fat, low-sugar dressing.)
2 T crumbled feta cheese
First marinade the beets. Cut each beet into 4-6 wedges and place in a small bowl. Add the white wine vinegar, olive oil, and mint. Toss until well combined and allow to sit for 30 minutes. Once marinated, toss the romaine hearts and dressing together in a large bowl. Divide the lettuce onto two plates (this recipe serves 2), top with half of the marinated beets, and half of the feta cheese. Serve immediately and enjoy!