Mixed Beet Salad With Maple Dijon Dressing

• Salad
• red beets with tops↗3
• yellow beets with tops3
• mixed spring greens↗6 cups
• medium red onion, thinly sliced, separated into rings↗1⁄2
• crumbled feta cheese↗1⁄3 cup
• walnuts, toasted↗1⁄4 cup
• Dressing
• maple syrup↗2 tablespoons
• Dijon mustard↗2 teaspoons
• white wine vinegar↗2 tablespoons
• lemon juice↗1 teaspoon
• olive oil↗1⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 425 degrees. Cut the tops off the beets leaving about 2 inches of the stalk. Scrub beets well and wrap in foil with 2 beets of equal size in each packet.

2. 2

   Place on a baking sheet and bake in preheated oven until beets yield to gentle pressure; approximately 1 hour. Remove from oven, unwrap and allow to cool. When cool enough to handle, slip the skins off of the beets; set aside.

3. 3

   While the beets are roasting, place the maple syrup through lemon juice in a blender container. Blend until well combined. With blender running, drizzle in the olive oil and continue to blend until thickened.

4. 4

   To assemble the salad, place the greens in a large bowl and drizzle with a small amount of dressing, toss to coat. Divide the greens among 6 chilled plates. Quarter beets or if large cut in eights and divide among the plates, top with onion rings, sprinkle feta and walnuts over all.

5. 5

   Serve with addition dressing on the side.