Roasted Beet Salad with Melted Swiss and Beet Vinaigrette

2 tablespoons red wine vinegar
1/4 cup mild vegetable oil, such as canola
1/4 teaspoon salt
Pinch black pepper
1/2 cup plus 2 tablespoons chopped, roasted beets, divided use
1 cup fresh beet greens, stems removed, rinsed, dried and torn into bite-size pieces
2 cups torn salad greens of choice, such as romaine or iceberg
2 Swiss cheese chunks or slices (1/2 ounce, total, or more to taste), melted

To make dressing: Place vinegar, oil, salt, pepper and 2 tablespoons of the chopped roasted beets in a blender or food processor, and pulse until well combined. Set dressing aside.

Divide all greens evenly on 2 salad plates. Top each serving with ¼ cup of the remaining roasted beets. Melt Swiss cheese on medium-low heat in a nonstick skillet or in the microwave. Heat just until cheese starts to ooze, but not until it bubbles. Remove cheese with a spatula and place half of it over each salad. Drizzle each serving with half of the reserved dressing. Serve at once.

Roasted Beet Salad with Melted Swiss and Beet Vinaigrette

Approximate Values Per Serving: 305 calories (85% from fat), 30 g fat (5 g saturated), 6.5 mg cholesterol, 4 g protein, 8 g carbohydrates, 3 g dietary fiber, 398 mg sodium

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