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Categories:
beets Feta cheese nonfat sour cream milk low-fat mayonnaise white wine vinegar salt black pepper salad greens red onions fresh parsley
Viewed: 74 - Published at: a year agoIngredients
- 3 medium beets (about 1 1/2 pounds)
- 14 cup feta cheese, crumbled
- 14 cup nonfat sour cream
- 2 tablespoons 1% low-fat milk
- 2 tablespoons low-fat mayonnaise
- 1 12 teaspoons white wine vinegar
- 18 teaspoon salt
- 18 teaspoon black pepper
- 6 cups salad greens
- 4 teaspoons red onions, minced
- 4 teaspoons fresh parsley, chopped
Method
- Preheat oven to 425.
- Place beets on a baking sheet lined with foil.
- Bake at 425 for 45 minutes or until tender.
- Cool the beets slightly.
- Trim off beet roots; rub off skins.
- Slice each beet into 8 wedges.
- Combine feta cheese and the next 6 ingredients; stir well with a whisk.
- Divide greens evenly among 4 plates, and top with beet wedges.
- Spoon dressing over salad.
- Sprinkle with onion and parsley.
- Note: The beets will bleed into the feta if the salad is mixed too much.
- Add the dressing at the end and mix very little to prevent this.
