4 medium-sized beets
2 pears, cored, dice into bite-sized pieces
4 oz good quality feta cheese
½ cup white balsamic
1 ½ cups olive oil
1 egg white
salt and pepper to taste
Roast the beets in oven on 350 degrees with skin on for about 1 ½ hours or until fork tender. Allow beets to cool, peel off skin and dice into bite-sized pieces.
Pour white balsamic into blender. With blender running, slowly pour in egg white and olive oil then salt and pepper.
Put all ingredients in a bowl, diced beets, pears, and crumbled feta. Toss with enough dressing to coat.
Garnish four plates with fresh watercress or mixed greens and divide beet salad.