For a long time I've enjoyed the taste of pickled beets, but only recently have I become a fiend for fresh beets. Now I find I'm always on the lookout for new ideas with beets, especially as beets are currently in season. As I also adore feta cheese, I made this beet and feta salad the day after I found the recipe. The strong taste of beetroot goes very well with the sharp flavor of feta cheese.
Beet and Feta Salad
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Recipe by Lisa Turner
Published on October 20, 2007
This simple but classic beet and feta salad makes a lovely and nourishing accompaniment to any meal
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Ingredients:
- 2 pounds of beets
- 1 tablespoon of olive oil
- 1 teaspoon of white wine vinegar or rice vinegar
- 1 teaspoon of red wine vinegar
- pinch of sea salt
- pinch of freshly ground black pepper
- 1/3 cup of feta cheese
- 1 tablespoon of fresh mint, chopped
Instructions:
Trim the green tops from the beets and wash well. In a large pot, boil the beats until they are tender enough to be pierced with a fork - about 1 hour, depending on the size of the beets used. When the beets are done, remove them from the heat and let them cool. Remove the skins and cut into wedges. To make the vinaigrette, in a small bowl whisk together the oil, vinegar and salt and pepper. Arrange the beets on a platter and drizzle with the vinaigrette. Sprinkle with the cheese and fresh mint.
Makes 4 - 6 servings |
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