Monday, April 01, 2013

Roasted Beet and Feta Easter Salad

Made mini-Easter salads to bring to a church potluck.

Roasted some red beets, although in retrospect, I wished I had used orange beets instead for an improved visual contrast.  Add crumbled feta, walnut pieces, and a mix of baby arugula and baby romaine leaves.  Served with orange balsamic vinaigrette.

I prepped the mini-salads in a Calphalon baking pan, as shown above.
Then I added miniature forks to them.
And voila!  Looks like they shrunk a little by the time the last picture was taken.


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