Roasted-Beet Salad With Feta Dressing

• 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

1. Preheat oven to 425.
2. Place beets on a baking sheet lined with foil.
3. Bake at 425 for 45 minutes or until tender.
4. Cool the beets slightly.
5. Trim off beet roots; rub off skins.
6. Slice each beet into 8 wedges.
7. Combine feta cheese and the next 6 ingredients; stir well with a whisk.
8. Divide greens evenly among 4 plates, and top with beet wedges.
9. Spoon dressing over salad.
10. Sprinkle with onion and parsley.
11. Note: The beets will bleed into the feta if the salad is mixed too much.
12. Add the dressing at the end and mix very little to prevent this.

beets, feta cheese, nonfat sour cream, milk, lowfat mayonnaise, white wine vinegar, salt, black pepper, salad greens, red onions, fresh parsley

Taken from www.food.com/recipe/roasted-beet-salad-with-feta-dressing-231999 (may not work)