Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

The growing season is here, but it is still early in the year and locally grown produce is just starting to hit the markets. The hot temperatures are also finally here, and I decided that I wanted a wholesome salad with my favorite root vegetable. Beets are a good and nourishing choice no matter the time of year, especially when paired with feta and a delightful vinaigrette served over some mixed greens. A choice crusty bread, slathered in butter, is an ideal accompaniment.

Such a treat to eat outside in the warmth after such a cruel winter.

Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

4 large beets
1/2 cup of cashews, split and dry roasted over medium heat until lightly browned
3/4 cup of crumbled feta cheese
1 small red onion, cut into fine strips
mixed fresh greens

For the dressing:

4 tablespoons of olive oil
2 tablespoons of walnut oil
2 tablespoons of honey
1 tablespoon of red wine vinegar
1 tablespoon of balsamic vinegar
1 clove of garlic, minced
2 tablespoons of fresh oregano
2 teaspoons of Dijon mustard
sea salt and freshly cracked black pepper to taste

Trim the beets, wrap in foil and roast in a preheated 425 degree oven until the beets are fork tender - about 1 hour. Cool, peel and set aside.

Whisk together or blend the dressing together in a small food processor.

Arrange a heathy pile of fresh greens on a serving plater and top with chopped beets, sprinkle with cashews, feta and red onion and spoon some dressing over the mix. Season with salt and pepper, add more feta and serve with crusty bread. Such a perfect spring or summer meal.

Serves 4.

More beet recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Beetroot Rasam
Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

On the top of the reading stack: Guy De Maupassant

Audio Accompaniment: Marsen Jules