Cobb Salad



1 pound assorted fresh beets without tops (4 medium)
8 cups torn romaine lettuce
1-1/2 cups red, yellow, and/or green pear or cherry tomatoes, halved
3 hard-cooked eggs, peeled and coarsely chopped
1 avocado, halved, pitted, peeled, and chopped
2 slices turkey bacon, cooked and crumbled
2 tablespoons crumbled blue cheese
1/2 cup bottled light Italian salad dressing or desired light salad dressing

1. Preheat oven to 400°F. Scrub beets. Trim off stem and root ends from beets. Wrap each beet in foil and place on a baking sheet. Bake for 45 to 60 minutes or until you can easily pierce the beets with a knife. Cool about 20 minutes or until cool enough to handle. Peel and cut beets into 1-inch pieces.
2. On a large platter, arrange lettuce, tomatoes, eggs, avocado, bacon, blue cheese, and beets. Drizzle with salad dressing.


Makes: 6 servings.

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