Golden Beet and Feta Salad

You want to eat locally grown, healthy foods.  But it’s hard.

We get it.

After all, how much zucchini and tomatoes can one person eat?

We know that trying to keep your food choices local and fresh AND diversified isn’t easy. But we’ve got your back.

Why not try something a little different? 

Like beets!  Yes…beets.  Here is a spin on a classic.  It’s a roasted beet salad with feta but with a twist.  It uses golden beets.  Of course, you can always use regular purple beets with this recipe. Or go crazy and use both!  Whatever floats your boat.

This is a nice, healthy and tasty way to eat local and fresh.

You’re welcome.

 

Golden Beet and Feta Salad

Ingredients:

• 2 large Golden Beets
• 3 cups Spinach or Arugula (or any mix greens you like)
• 1/2 cup Feta Cheese
• 1/2 cup Toasted Almonds or Candied Walnuts

Dressing:

• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 garlic clove, minced
• 1/2 cup olive oil
• Salt and freshly ground pepper

 

Preheat oven to 400°F

Wrap beets in aluminum foil and place on center rack in your oven.  Cook for about 30 minutes or until done.

When done, carefully remove the beets from the oven and let cool.

When beets are cool enough to handle, remove foil and peel the beets.  Slice to about 1/4” thick and then halve or quarter the slices to your preference.

Lay your spinach or arugula on a plate, spread the beets on top with your choice of nuts and your crumbled feta cheese.

Top with your favorite balsamic dressing or try this easy homemade dressing.

In a blender add 3 tbs of balsamic vinegar, ½ cup of light olive oil, 1 large clove of garlic and 1 tbs honey.  Blend until smooth.  Add salt and pepper to taste.

And there you have it.  A fresh, seasonal salad that will wake up your taste buds!