SALAD WITH BEETS, FETA, AND SPICY PINE NUTS ENJOY DAN:

RUBY SALAD WITH FETA AND SPICY PINE NUTS by CHEF DAN:
Serves 4
THE BEETS:
1 bunch of beets, trimmed and scrubbed
3 spring’s fresh rosemary
3 tablespoons olive oil

FOR VINAIGRETTE:
1 tablespoon Dijon mustard
3 tablespoons lemon juice
2 tablespoons white wine vinegar
1/4-teaspoon grated lemon peel
Pinch of salt and pepper
3 tablespoons olive oil

THE SALAD:
4 cups cabbage, thinly sliced
1 0nion, thinly sliced
4 cups Bibb lettuce
1/3-cup feta cheese, crumbled

THE SPICY PINE NUTS:
1/3-cup pine nuts
1 teaspoon grape-seed oil
1 teaspoon chili powder
1/2-teaspoon cumin
A pinch of salt

DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. On a baking sheet place the beets, rosemary and drizzle with oil.
2. Toss to coat and bake for 1-hour and 15 minutes.
3. When cool; peel and cut into wedges.
4. To cook the pine nuts add all ingredients in a bowl and toss to combine.
5. In pre-heated oven place pine nuts mixture on a baking sheet, bake for 4 minutes.
6. In a bowl, whisk together, vinaigrette dressing and slowly drizzle in the oil.
7. To assemble the salad combine all the salad ingredients and stir in the vinaigrette.
8. Top with spicy pine nuts.
ENJOY DAN: BON-APPETITE!!