Gorgeous! I love the vibrant color of red beets but my kitchen looks like a crime scene after cooking, peeling and chopping them. One trick I learned to keep from staining my hands is to rub my hands with vegetable oil before working with beets. My favorite way to cook beets is to roast them. Roasting brings out the natural sweetness of the beets, intensifying their rich flavor. It also makes peeling the beets a whole lot easier. I happened to have a bunch of fresh beets from our garden, but you can also use the vacuum packed, ready to eat red beets from the supermarket (no shame in taking short cuts). The slightly salty, creamy feta dressing compliments the sweetness of the beets. It’s delicious over a bed of dark, leafy greens.

Roasted Beet Root Salad with Creamy Feta Dressing

3-4 medium beets, 1 tablespoon olive oil, 1/4 cup crumbled feta cheese, 1/4 cup fat free Greek yogurt, 2 tablespoons low fat (1%) milk, 2 tablespoons mayonnaise, 1 1/2 tablespoon white wine vinegar (or white balsamic vinegar), 6 cups salad greens, 4 tablespoons chopped scallions, salt and pepper to taste

Preheat oven to 425 degrees. Clean beets well, scrubbing with a vegetable brush. Leaving skin and small amount of stem on beets, place beets in plastic bag, drizzle with 1 tablespoon olive oil and move beets around in the bag to coat them with oil. Place beets on a foil-lined baking sheet. Bake at 425 degrees for about 45 minutes or until tender. Cool beets slightly. Rub hands with vegetable oil, then trim off the beet root and peel the skin from the beets using a paring knife. Cut each beet into 6-8 wedges.

Combine feta cheese, yogurt, milk, mayonnaise,  and vinegar in a small bowl. Using a whisk, blend until somewhat smooth. Divide salad greens among 4 plates, top with beet wedges. Spoon 2 tablespoons of dressing over each serving. Sprinkle with chopped scallions and salt and pepper to taste. Makes 4 servings.