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ROASTED BEET SALAD WITH BEET GREENS AND FETA Recipe | |
Salad | |
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Ingredients:
6 tablespoons extra-virgin olive oil2 1/2 tablespoons red wine vinegar 1 tablespoon minced garlic 7 medium-large beets (about 3 inches in diameter) with greens 1 cup water 2 tablespoons chopped drained capers 3/4 cup crumbled feta cheese (about 3 ounces)
Directions:
Preheat oven to 375F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper. Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely. Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing. Serves 6. Bon Appitit March 1997 | |