Honey Balsamic Lamb With Beet Salad

• 1 3/4 lbs lamb fillets
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1 clove garlic, crushed
• 1 lb baby beets
• 2 tsp olive oil
• 1 small cucumber, seeded and thinly sliced
• 1 cup crumbled feta cheese
• None None FOR THE HONEY BALSAMIC DRESSING
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard

1. Combine lamb, honey, vinegar and garlic in large bowl; cover. Refrigerate 3 hours or overnight.
2. Preheat the oven to 400u0b0F.
3. Remove unblemished leaves from the beets; reserve for salad. Peel and quarter beets. Place on foil-lined baking pan. Drizzle with oil. Roast about 30 mins or until tender.
4. Meanwhile, heat oiled large skillet on medium-high heat. Cook lamb until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins then slice thinly.
5. For the honey balsamic dressing, whisk all ingredients in a small bowl. Season.
6. Combine lamb, beets, beet leaves, cucumber and dressing in large bowl. Sprinkle with cheese.

lamb fillets, honey, balsamic vinegar, clove garlic, baby beets, olive oil, cucumber, feta cheese, honey balsamic dressing, olive oil, balsamic vinegar, mustard

Taken from recipes-plus.com/api/v2.0/recipes/35187 (may not work)