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.

* Notes

This recipe may be doubled or tripled.

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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