Recipe / Beet and Feta Cheese Salad

Hello!

Last week we bought fresh beets and I decided that it would be perfect to make a beet salad. Beet salads are one of my favorite foods, but I never had the chance to make it myself before. I don’t know why – it is super easy and delicious! I normally have beet salad with blue cheese, but since feta cheese was the only thing in our fridge, feta cheese it was! I based the following recipe almost exactly off this one, which was meant for only feta, and it turned out equally great.
I have written out the steps between the photos, and the full recipe is at the bottom.

Beet Salad with Feta Cheese // blog.leahsprague.com

Beet Salad with Feta Cheese // blog.leahsprague.com

Beet Salad with Feta Cheese // blog.leahsprague.com

IMG_9178

You can cut the beets with either scissors or your own hands.

Beet Salad with Feta Cheese // blog.leahsprague.com
Once stems are cut off, place on a cooking pan, and cover with oil and salt.

Beet Salad with Feta Cheese // blog.leahsprague.com

After it is cooked, peel off the skin,which should be very soft and easy.

Beet Salad with Feta Cheese // blog.leahsprague.com

Cut the beets into quarters, and mix with enough olive oil to cover all the beets completely, and salt to taste.

Beet Salad with Feta Cheese // blog.leahsprague.com

Mix cut, washed lettuce and feta cheese in a separate bowl, and add olive oil.

Beet Salad with Feta Cheese // blog.leahsprague.com
Combine the beets with the lettuce and cheese.

Beet Salad with Feta Cheese // blog.leahsprague.com Beet Salad with Feta Cheese // blog.leahsprague.com

Enjoy! -Leah

Ingredients:

  • 1 bunch red beets
  • ¼ cup crumbled feta cheese
  • 1 cup finely chopped lettuce, rinsed and dried
  • ½ cup extra virgin olive oil
  • Kosher salt, to taste

Preparation:

1. Preheat oven to 400°F.

2. Tear or cut the beet tops from the beets, leaving about an inch of stalk attached. Wash and thoroughly dry the beets.

3. Place beets in a roasting pan or on a flat baking pan or sheet pan. Drizzle with a bit of extra virgin olive oil and sprinkle with Kosher salt. Roast for 30-45 minutes, depending on size and the desired doneness. Test for doneness after about 30 minutes of cooking by piercing the largest beet with a knife. If the knife easily enters the beet with only a small amount of resistance, it’s done. And the smaller ones will be, too.

4. Remove from oven and let cool for 20 minutes or so.

5. Slip the skins off the beets by hand. They should slip off easily, but you can use a paring knife on any stubborn spots. Just be careful not to cut away too much beet.
6. Cut the beets into ½-inch dice and toss in a stainless steel mixing bowl with enough olive oil to coat them.
7.  Season to taste with Kosher salt.
8. Whisk together 3 Tbsp olive oil and 1 Tbsp lemon juice and toss the greens in this dressing in a separate bowl.
9. Spoon the beet mixture onto the center of a salad plate and top each portion with about 1 Tbsp of crumbled feta cheese and about ¼ cup of the dressed greens. Serve right away.
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2 thoughts on “Recipe / Beet and Feta Cheese Salad

  1. Agatas Art Corner says:

    This looks delicious! Beet and goat cheese is one of my fave combinations but I’ve never tried beets with feta. I’m taking your word for it that it’s a winning combo and I’m going to try it.

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