Monday, March 19, 2012

Chilled Beet Root Salad

This is originally my sister's recipe. She used to make it often, especially during our vegetarian days in college. I love how she incorporates the raw beet greens, demonstrating the meatless beauty of "nose to tail" eating. Creamy feta cheese and crunchy walnuts make this a great warm-weather side dish. The vegetarian days are long gone (clearly), but this recipe pulled through. Thanks Becky.

Chilled Beet Root Salad:
*6-8 red beets with tops
*olive oil
*balsamic vinegar
*sea salt and pepper
*toasted walnuts, pecans or sunflower seeds
*feta cheese, chevre or queso fresco

Preheat oven to 375.
Remove beet tops and set aside. Line a baking sheet with parchment. Quarter beets and place on baking sheet. Drizzle with olive oil and toss to coat. Roast until a fork pierces beets easily. Allow to cool. Remove skins and cube beets into bite sized pieces. Transfer to a mixing bowl.

Rinse and towel dry beet greens. Chiffonade leaves. Add to bowl. Drizzle with olive oil and balsamic vinegar. Season with sea salt and pepper to taste. Toss. Add walnuts, pecans or seeds and feta. Gently mix. Briefly chill (optional) and serve.

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