Contributed by (Recipe adapted from “Experience Plus” at www.experienceplus.com)

Ingredients

4 large Beets
6 Tbs Olive oil
2 Tbs Honey
2 Tbs Red wine vinegar
1 large Garlic clove
2 Tbs fresh Oregano leaves or 2 teaspoons dried
1-1/2 tsp Dijon mustard
1 small Red onion, diced small
Fresh salad greens, enough to make a nice bed on a large platter
3/4 cup crumbled Feta cheese
1/3 cup chopped toasted Walnuts

Instructions

Preheat the oven to 400°F. Cut the tops off the beets, leaving 2 inches of the stems. Roast until tender, about 1 hour. Cool, peel and slice the beets. Place the walnuts in a toaster oven, at around 250°F for about 10-15 minutes. To prepare the dressing, blend oil, honey, vinegar, garlic, oregano and mustard in blender until thick. Season with salt and pepper. Wash and dry salad greens. Arrange the greens on a serving platter. Top with sliced beets, feta, walnuts and red onion. Spoon dressing over and serve.

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