Wednesday, November 10, 2010

Roasted Beet, Microgreens and Feta Salad Recipe

Roasted beets are more flavorful than boiled beets and complement the intensity and salty creaminess of the feta cheese in this Roasted Beet, Microgreens and Feta Salad Recipe. The multicolored beet microgreens lend beauty to the plate.
For a lower calorie salad, wrapping the beets in foil before roasting them allows you to roast the beets without adding oil to the pan. A hit of walnut flavor from a drizzle of walnut oil adds a delicate dimension to this complex tasting but super simple salad. So does balsamic vinegar when used sparingly. Feta should provide enough saltiness except for the most die-hard salt enthusiasts.

Variation: Roast beets in olive oil and use beet infused oil in a dressing mixed with a little red wine vinegar or lemon juice.


Roasted Beets, Microgreens and Feta Salad 
Serves 4

A variety of 12 small or 3 medium beets (red, yellow, candy)
2 ounces of feta cheese, cut or crumbled into small pieces
Microgreens, beet greens or other variety

Walnut oil
Balsamic vinegar
Pepper and salt (only if needed)

Preheat oven to 400 degrees (F). Scrub beat and pat dry. Wrap in aluminum foil and roast for 25-60 minutes depending on the size (check every 20 minutes for doneness). Pierce beet with a fork -- the beets are done when they are tender but not mushy. Let cool. Using a paring knife or vegetable peeler, remove the skins. Slice beets into rounds. Arrange beet slices on one plate or four individual plates, place feta cheese pieces between the slices and top with beet microgreens. Drizzle a small amount of walnut oil and balsamic vinegar over the salad, to taste. Pepper and salt (only if needed)

About the Food
Red and yellow beets from Chubby Bunny Farm and CSA 
Feta Cheese by LynnHaven Goat Cheese at Union Square Farmers Market 
Organic Beet Microgreens from Two Guys from Woodbridge Farm  

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