Beet salad recipe feta cheese

Danilo Alfaro is really a private chef and author in Portland, OR. Find out more

Updated The month of january 20, 2016.

This straightforward but elegant roasted beet salad features red and golden beets, mild feta cheese and baby vegetables thrown inside a light dressing of essential olive oil and fresh lemon juice.

Using a mixture of red and golden beets provides the salad a pleasant visual contrast, and lots of people discover the golden beets to become a bit sweeter compared to earthier-tasting red beets. There's a gustatory contrast too.

Talking about contrast, after they're cooked, the red beets are likely to turn what you touch an in-depth, vibrant, green color. Which includes both hands, so you might like to put on disposable mitts whenever you're peeling them. And in addition it includes golden beets. A red beet that bonks facing a golden beet will stain it red.

Make an effort to to split up the beets once they roast, then peel and slice them individually, golden ones first, peel and slice. Then red ones, peel and slice. Have them separate before you plate the salad.

Ingredients

• 1 bunch red beets
• 1 bunch golden beets
• ¼ cup crumbled feta cheese
• 1 cup microgreens or baby vegetables, rinsed and dried
• ½ cup extra virgin essential olive oil
• 1 lemon
• Kosher salt, to taste

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Preparation

1. Preheat oven to 400°F.
2. Tear or cut the beet tops in the beets, then wash and completely dry the beets.
3. Place beets inside a roasting pan or on the flat baking pan or sheet pan. Drizzle along with some extra virgin essential olive oil and sprinkle with Kosher salt. Roast for 30-forty-five minutes, based on size and also the preferred doneness. Test for doneness after about half an hour of cooking by piercing the biggest beet having a knife. When the knife easily enters the beet with simply a tiny bit of resistance, it's done. And also the smaller sized ones is going to be, too.

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1. Remove from oven and let awesome for 25 minutes approximately. Slip the skins from the beets by hands. They ought to slip off easily, but use a paring knife or perhaps a peeler on any persistent spots. Just take care not to cut away an excessive amount of beet.
   
2. Cut the beets into -inch dice and add in a stainless-steel mixing bowl with sufficient essential olive oil to coat them. Cut the lemon in two and squeeze the juice of approximately 1 / 2 of it to the bowl, lightly stirring to mix and examining the flavor along the way. Season to taste with Kosher salt.
   
3. Whisk together 3 Tablespoons of essential olive oil and 1 Tablespoons of fresh lemon juice and chuck the ball vegetables within this wearing another bowl.
   
4. Spoon the beet mixture onto the middle of a salad plate and top each portion about 1 Tablespoons of of crumbled feta cheese contributing to cup from the outfitted vegetables. Serve immediately.

Easy, Feta-Garnished Beet Salad