We love beets but, although I make a few different variations of beet salad, they are not always the dominant ingredient in the dish. In this version, though, it's all about the beets. And while I don't usually object to getting a little help from cans and frozen packages, in this case I must insist on starting from scratch. No prepared beets I've tasted quite match the home roasted version, not to mention that it's very easy to do. The delicate flavors of this salad make it a great start to either summer or winter meals. Enjoy!
3 Large golden beets
1/4 Small red onion, sliced very thin
1/4 Cup low-fat Feta cheese, crumbled
1/4 Cup walnuts, chopped
Handful of fresh chives, chopped
1 Tablespoon olive oil
1 Tablespoon sherry vinegar
1 Tablespoon low-fat mayonnaise
1 Teaspoon mustard
Salt and pepper to taste
In a bowl, whisk together the olive oil, vinegar, mayonnaise and mustard until creamy. Dice the beets and add to the dressing along with the onions, Feta, chives and walnuts. Toss to combine and season to taste. Makes approximately 4 servings.