Roasted Beet Salad
This recipe uses the greens, beets, and stems of the beet plant along with vinegar, olive oil, and feta cheese for wonderful flavor. The colors are terrific!
- pan
- cutting board
- knife
- 3 each beets and greens
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon feta cheese
- 1 tablespoon balsamic vinegar
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Rinse the beets and greens, removing the dirt from the beets with a vegetable scrubbing brush. Cut the greens and stems from the beets, keep them refrigerated.
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Preheat the oven to 350 degrees. Place the beets on a sheet pan with paper or in a casserole dish. Bake until they are tender, 50-60 minutes. Remove from oven and let cool. Pop them or peel them out of their skins and dice them.
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Cut the stems into small pieces and cut the leaves into large diced pieces. Saute the stems and leaves in a little olive until they turn bright green, about 5 minutes.
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Place the greens on a plate. Top with diced beets and crumbled feta cheese. Sprinkle with olive oil and vinegar. Serve warm.
It is a nice touch to add a few fresh greens like frisee or arugula.
