Beets seem to be one of those love them or hate them foods, and my household is no exception. Pickle and I love them, the husband… not so much. I love Pickled beets, which I’ve shown you how to make here, but now and then I like to find something new.
I was flipping through the January issue of Every Day and saw a feature about “smashes” including one with beets and feta (a digital version is located here). I wasn’t keen on the smash idea, as I don’t eat a lot of bread, but thought the idea would translate nicely to a salad… and it did!
The first step is to roast your beets. I like to cut off the green ends, put them in a foil pouch and roast them until tender. Toss them in an ice water bath, and the skins peel right off.
The dressing for the salad is simple, and you probably have the ingredients on hand. I whisk them together to pour over as desired.
Slice the beets thinly, crumble your feta, pour over the dressing. Simple and delicious!
- 3 Beets
- 3 oz feta cheese
- 1 tbsp olive oil
- 2 tsp orange juice
- 2 tsp rice vinegar
- black pepper
- crushed red pepper to taste
- Roast beets in a 400 degree oven until tender.
- Put beets into an ice bath and peel.
- Slice beets thinly and crumble feta over them.
- Whisk olive oil, orange juice, vinegar, and peppers.
- Pour dressing over beets and feta.