Saturday, March 16, 2013

Roasted Beet with Feta Salad

There were nice young beets at the Farmer's market this morning, so made this beet salad with some leftover feta. Yummmmm and so easy.

Wash and peel about 8-10 small or 4 medium beets. Cut into 1/2" pieces. Toss with 1 T of olive oil and some salt and paper to taste. I cut the tops off and blanched them separately. Put beets on a baking sheet and roast at 450 degrees for about 30 minutes, or until the beets are tender. Transfer beets, blanched beet tops, green onion and juice from 1/2 a lemon. Mix, toss with feta, done.

Almost plant strong - the feta, but the feta so ono. I have failed on trying to make my own feta, but I'm still trying.

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