Beet & Feta Salad Recipe
Last week we got some beets in our veg box. I have learned to love beets over the last few years, so I was excited to make them on my own for the first time. I fondly recall a beet and goat cheese layered tower over a mix of greens I had at some dinner or another and was thinking I'd like something along those lines. Then I found this recipe for Beet and Feta Salad with Honey-Oregano Vinaigrette.
I made some minor changes to the recipe.. These were mostly due to availability in my pantry and my lack of time this morning when I made it. I've marked them with italics.
# 4 large beets We only had three.
# 6 Tablespoons olive oil
# 2 Tablespoons honey
# 2 Tablespoons red wine vinegar
# 1 large garlic clove I used minced garlic from the jar, and much more than a single clove's worth
# 2 Tablespoons fresh oregano leaves or 2 teaspoons dried I went with dried.
# 1-1/2 tsp Dijon mustard I didn't have dijon, I used mustard powder, I may try prepared brown mustard next time
# 1 small red onion, diced small I omitted this for expediency.
# Fresh salad greens, enough to make a nice bed on a large platter
# 3/4 cup crumbled feta cheese I think I accidentally used less than this and felt mine was under-cheesey, which would explain it.
# 1/3 cup chopped toasted walnuts I subbed pine nuts, and used a little more
Preheat the oven to 400 degrees F. Cut the tops off the beets, leaving 2 inches of the stems. Wrap beets in foil. Roast until tender, about 1 hour. Cool, peel and slice the beets.
While beets are roasting, you can roast the walnuts and make up the salad dressing. I put the walnuts in a toaster oven, at around 250 degrees for about 10-15 minutes (if you do it in too hot an oven, the walnuts can burn). To prepare the dressing, blend oil, honey, vinegar, garlic, oregano and mustard in blender until thick. Season with salt and pepper.
Wash and dry salad greens, and keep them fresh in the fridge until you're ready to assemble the salad. Arrange the greens on a serving platter. Top with sliced beets, feta, walnuts and red onion. Spoon dressing over.
Enjoy!
I roasted the beets in their skins in foil, then peeled, cooled and sliced them last night. Then this morning I just split those and the rest of the ingredients into two containers (skipping the blender part in the recipe), gave us each a bag of lettuce and lunch was ready.
As I mentioned above, I thought it needed some more feta, but as I look at recipe now again, I think that was my misreading the amount.
I made some minor changes to the recipe.. These were mostly due to availability in my pantry and my lack of time this morning when I made it. I've marked them with italics.
# 4 large beets We only had three.
# 6 Tablespoons olive oil
# 2 Tablespoons honey
# 2 Tablespoons red wine vinegar
# 1 large garlic clove I used minced garlic from the jar, and much more than a single clove's worth
# 2 Tablespoons fresh oregano leaves or 2 teaspoons dried I went with dried.
# 1-1/2 tsp Dijon mustard I didn't have dijon, I used mustard powder, I may try prepared brown mustard next time
# 1 small red onion, diced small I omitted this for expediency.
# Fresh salad greens, enough to make a nice bed on a large platter
# 3/4 cup crumbled feta cheese I think I accidentally used less than this and felt mine was under-cheesey, which would explain it.
# 1/3 cup chopped toasted walnuts I subbed pine nuts, and used a little more
Preheat the oven to 400 degrees F. Cut the tops off the beets, leaving 2 inches of the stems. Wrap beets in foil. Roast until tender, about 1 hour. Cool, peel and slice the beets.
While beets are roasting, you can roast the walnuts and make up the salad dressing. I put the walnuts in a toaster oven, at around 250 degrees for about 10-15 minutes (if you do it in too hot an oven, the walnuts can burn). To prepare the dressing, blend oil, honey, vinegar, garlic, oregano and mustard in blender until thick. Season with salt and pepper.
Wash and dry salad greens, and keep them fresh in the fridge until you're ready to assemble the salad. Arrange the greens on a serving platter. Top with sliced beets, feta, walnuts and red onion. Spoon dressing over.
Enjoy!
I roasted the beets in their skins in foil, then peeled, cooled and sliced them last night. Then this morning I just split those and the rest of the ingredients into two containers (skipping the blender part in the recipe), gave us each a bag of lettuce and lunch was ready.
As I mentioned above, I thought it needed some more feta, but as I look at recipe now again, I think that was my misreading the amount.