Roasted Beet Salad with Beet Greens and Feta

Summary

Yield4
Prep Time1 1⁄2 hours

Description

Excellent for early spring beets

Ingredients

  • 6 T extra-virgin olive oil
  • 4 1⁄5 T red wine vinegar
  • 1 T minced garlic
  • 7 medium-large beets with greens
  • 1 c water
  • 2 T drained capers
  • 3⁄4 c crumbled feta cheese

Instructions

Preheat oven to 375 degrees F.

Whisk oil, vinegar and garlic in a small bowl. Season generously with salt and pepper.

Cut greens off beets and reserve. Arrange beets in a single layer in a baking dish and add a cup of water. Cover and bake beets until they are tenderwhen pierced with a knife (about and hour). Peel beets while they are warm. Cut beets in half then slice thinly. Transfer to a large bowl and mix in capers and 1/4 cup of dressing. Season with salt and pepper.

Wash beet greens. Steam lightly until just wilted. remove from heat. Once cool enough to touch chop coarsely. Transfer to to medium bowl and and toss with enough dressing to coat. Season with salt and pepper.

Arrange beets in center of the plate and surround with greens; sprinkle with feta. Drizle any remaining dressing

Notes

Beets could be boiled then peeled to make this recipe a little faster