Roasted Beet, Pear And Feta Salad

• Dressing
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon prepared mustard
• 1/4 cup balsamic vinegar
• Salad
• 6 small red beets or 6 small golden beets, washed well, ends cut
• 2 Anjou pears, firm but ripe, cored, cut into 1/4-inch slices
• 5 cups mache, washed and patted dry (or substitution)
• 1 cup red leaf lettuce, chopped
• 1 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted

1. Prepare dressing and set aside.
2. Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
3. Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
4. Serve dressing on side.
5. NOTE: I guessed the yield.

dressing, extra virgin olive oil, lemon juice, mustard, balsamic vinegar, salad, red beets, mache, red leaf lettuce, feta cheese, almonds

Taken from www.food.com/recipe/roasted-beet-pear-and-feta-salad-132818 (may not work)