Roasted Beet Salad with Beet Greens and Feta

Summary

Yield
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

Ingredients

Beets

beet bunches
You may not know this but beets come in many different colors, flavors and sizes. We grow red,golden, and pinstripped! Be sure to try them all!

Garlic

garlic.jpg
Garlic is an amazing crop that not only adds wonderful flavor to anything you cook, it has many healing properties. I know many people that eat raw garlic to fight away colds and other symptoms. Garlic is also one of the easier crops for us to grow. We plant the seeds in early Fall and store them in the ground under a nice layer of mulch. a few weeks before we harvest the garlic from the ground we pick off the "scapes" which is essentially the flower. We snap this off to cause the plant to produce a larger bulb. The best part is you can eat the scapes. After we havest the garlic we cure it hanging in our barn so that it will store for the rest of the winter and be ready for planting again in the fall. Almost a third of our garlic crop is saved as seed for the next crop.
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