At the risk of sounding cheesy (Uhmmm, yeah. I’m not eating much of that lately), every time I eat my BIG Salad full of beets I think of Michael Jackson.   I am pretty sure he was chawing down a juicy jar of beets when he was dreaming up “Beat It” and didn’t have the nerve to spell it the way he meant it in his heart.

OK, that’s just silly.  But, I still can’t stop humming “Just Beet It” while I’m eating my newfound friend in a salad full of feta, lettuce and pistachios.   Many of you are screaming for the recipe, so here you go:

* 1 can of beets (cause it’s winter)
* 6 Tablespoons olive oil
* 2 Tablespoons honey
* 2 Tablespoons red wine vinegar
* 1 large garlic clove
*2 teaspoons dried 1-1/2 tsp Dijon mustard
* 1 small red onion, diced small
* Fresh salad greens, enough to make a nice bed on a large platter
* 3/4 cup crumbled feta cheese (cow’s milk feta is milder than sheep’s milk)
* 1/3 cup lightly salted pistachios

Dice up beets in small chunks (not tiny pieces)

Prepare the dressing, blend oil, honey, vinegar, garlic and mustard in blender until thick. Season with salt and pepper.

Wash and dry salad greens, and keep them fresh in the fridge until you’re ready to assemble the salad. Arrange the greens on a serving platter. Top with sliced beets, feta, pistachios and red onion. Spoon dressing over.