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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roasted Beet with Feta Salad Recipe

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This recipe for Roasted Beet with Feta Salad is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 beets
1 lemon, juiced
1/2 cup feta
1/4 cup olive oil
1/4 cup balsamic vinegar
1 shallot, minced
2 green onions, chopped
Optional: Lettuce (any kind), chopped
Directions:
Directions:
Wash the beets and trim the root and most of the stem.
Cut beets in half.

STEAM OVEN
Roast/steam for 45-60 minutes until soft.
You should be able to stick a fork or toothpick in easily.
Let cool, remove the rest of the stem and peel.
Cut into bite-sized cubes

OVEN
Preheat oven to 425 degrees.
Place cut beets in an oven safe dish and cover with foil.
Roast 1-2 hours, depending on size.
You should be able to stick a fork or toothpick in easily.
Let cool, remove the rest of the stem and peel.
Cut into bite-sized cubes.

OTHER STEPS
Marinate the beets in the olive oil and balsamic vinegar for at least 10 minutes.
Toss in the rest of the ingredients (except lettuce).
Optional: arrange the lettuce in bowls and scoop the beet mixture over it.
Sprinkle more Feta over for looks.
Serve cold.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1-2 hours

 

 

 

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