Looking for something different and delicious to serve guests? Try this simple beet salad recipe.
Fresh beets are peeled and sliced; coated with olive oil and seasoned with salt. They are baked on foil until tender. Once cooled to room temperature, simply place on a plate, top with crumbled feta cheese and sugar glazed pecans (or walnuts); drizzle with balsamic glaze. The salad can be finished with fresh tarragon.
For additional substance, beets can be placed on top of light salad mix or a bed of butter (Boston, bib) lettuce leaves (not shown). Note, use imported feta cheese packaged in small blocks with brine. You will notice a significant difference in texture, creaminess, taste, and moisture verses dry domestic feta cheese already crumbled. Larger Greek neighborhoods have grocery stores that offer a variety of imported feta in barrels with brine. It is like tasting feta for the very first time.
Ingredients: [‘beets’, ‘olive oil’, ‘kosher salt’, ‘feta cheese’, ‘pecans’, ‘balsamic glaze’, ‘fresh tarragon’]
Quantity of Ingredients: [“6 beets, 2 1/2-inch diameter each “,”2 tablespoons olive oil”,”1/2 teaspoon kosher salt”,”1 1/2 cups feta cheese, crumbled “,”1 1/2 cups coarsely chopped glazed pecans”,” balsamic glaze”,” coarsely chopped fresh tarragon”]
Number of Servings: 6
Steps: [‘Peel and slice beets to 3/8″ thick rounds.xa0 Place them on a cookie sheet lined with aluminum foil.xa0 Brush both side with olive oil and sprinkle with kosher salt.xa0 Place them in a preheated 400º oven.xa0 They will soften in about 25 minutes.xa0 Remove from oven and cool.’, ‘When at room temperature, place them on a salad plate alone or on a bed of your favorite light lettuce or salad mix.xa0 Overlap beets in straight line or in a circle.xa0 Top with freshly crumbled feta cheese and sugar glazed pecans.xa0 Drizzle with balsamic glaze. Optionally sprinkle with tarragon and serve.’, “Note: don’t discard those beet greens. Simply rinse, trim rough stems and boil in a large uncovered pot of salted water for about 2 minutes, just until tender. Sauté them in olive oil with garlic, salt and red pepper flakes.”]