Baby Beet Salad With Feta And Raspberry Vinaigrette - cooking recipe

Ingredients

Salad
1 lb beet, washed
3 ounces feta cheese
1 cup salad greens
Dressing
1/4 cup raspberry jam, seedless
1 teaspoon Dijon mustard
1 1/2 cups fresh raspberries
2 cups vegetable oil
chives

Preparation

Preheat oven to 350\u00b0F.
Boil beets for 30 minutes with skin on. Drain and place on baking sheet and roast for 20 minutes at 350. Cool for 10 minutes. Peel and slice.
Puree dressing ingredients in blender and add chives at the end.
Place greens in center of plate, surround with beets, crumble feta and drizzle with dressing.