"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roast beet, orange and feta salad Recipe

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This recipe for Roast beet, orange and feta salad, by , is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Holton

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
1lb. 5 oz. baby or small beets, unpeeled and trimmed
1 red onion
baby salad greens
7 oz. feta cheese, cubed
a small bunch of flat-leaf parsley, roughly chopped
micro greens to garnish (optional)

Dressing:
1 T. runny honey
1/2 t. sea salt
1/4 t. white pepper
2 T. cider or white wine vinegar
1/4 c. olive oil

Directions:
Directions:
Preheat oven to 350

Vinaigrette:
Combine the honey, salt, pepper and vinegar in a small bowl and whisk in the oil.

Beets: Wrap unpeeled beets in foil and roast for 45 - 60 minutes. Let cool and peel. Trim ends and slice beets.

Slice onion very thinly. Put in a bowl of ice water for 10 minutes. Drain.

Put the salad greens on serving platter. Add orange sections, beets, onion. Drizzle with vinaigrette. Scatter the feta over salad and sprinkle with the parsley and micro greens, if using. Serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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