2012 (1)
Roasted Beet and Feta Salad
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4 medium roasted beets (*see Cook’s Note)
1 tablespoon plus 1 teaspoon good extra virgin olive oil, divided
2 teaspoon white wine vinegar
¼ teaspoon kosher or sea salt
4 ounces feta cheese, crumbled
5 ounces spring mix or baby salad greens
¼ cup toasted pecans, chopped (*see Cooks Note)
3 heirloom tomatoes, cut into eighths
Prepare beets. In a medium bowl, whisk remaining 1 tablespoon oil, vinegar, and salt. Toss beets in dressing.
Arrange beets on a platter with salad greens, tomatoes and pecans. Top with crumbled feta. Serve immediately.
*Cooks Note:
- Roast Beets
They have a sweeter, deeper flavor than their boiled brethren and their skin slip off more easily. Preheat oven to 375ºF. Rinse beets clean and place on a large sheet of aluminum foil. Drizzle beets with a tablespoon or two of vegetable or olive oil. Sprinkle with salt, if you like. Fold foil over beets and seal package shut. Bake until beets are tender. The amount of time will vary greatly depending on the size of the beets, number of beets, and how fresh the beets are, anywhere from 25 to 60 minutes. Let sit until cool enough to handle, peel, and use as you like!
- Toasted Pecans
Spice up the pecans with cinnamon, mild red chile powder, brown sugar and a little salt while toasting if you like to change it up.
Yields: 6 salads
Recipe provided by Chef Dave Woolley