Roasted Beet Salad

• Two 15 1/4-ounce cans sliced beets, rinsed and drained
• 1 1/2 cups crumbled feta cheese
• 1/2 cup pitted ripe olives
• 1/4 cup chopped fresh dill
• 1/2 cup olive oil
• 1/4 cup rice wine vinegar
• Salt, pepper, and garlic powder to taste
• Dash of tabasco

1. Remove broiler tray from oven and coat with nonstick cooking spray.
2. Replace tray and preheat broiler.
3. After beets are drained place on coated broiler tray.
4. Place under hot broiler, turning every 2 to 3 minutes until edges start to brown, approximately 10 to 15 minutes.
5. Remove beets from oven and allow to cool.
6. Mix remaining ingredients with cooled beets.
7. Toss and serve.

beets, feta cheese, olives, dill, olive oil, rice wine vinegar, salt, tabasco

Taken from www.epicurious.com/recipes/food/views/roasted-beet-salad-384629 (may not work)