Roasted Beet Salad

• 2 15 1/4-ounce cans sliced beets, rinsed and drained
• 1  cup  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  Paula Deen's Hot Sauce

Remove broiler tray from oven and coat with nonstick cooking spray. Replace tray and preheat broiler. After beets are drained place on coated broiler tray. Place under hot broiler, turning every 2-3 minutes until edges start to brown, approximately 8-10 minutes. Remove beets from oven and allow to cool. Mix remaining ingredients with cooled beets. Toss and serve.

Yield: 6-8 servings
Prep time: 10 minutes
Cook time: 8-10 minutes
Ease of preparation: easy

L&S SCCB, pg. 34

Recipe Courtesy Paula Deen