Roasted Beet Salad with Beet Greens and Feta
6 tablespoons extra-virgin olive oil
2 1/2 tablespoons red wine vinegar (rice wine vinegar works too)
1 tablespoon minced garlic
7 medium-large beets (about 3 inches in diameter) with greens
2 tablespoons chopped drained capers
3/4 cup (about 3 ounces) feta cheese
1 cup toasted Pine nuts
1 cup corn
½ cup chopped cilantro
Cut green tops off beets; reserve tops. Wash beets and seal in tin foil packets, bake at 375°F for 1 hour.
While the beets are cooking, cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with oil and vinegar to coat. Season to taste with salt and pepper. Add garlic, feta, pine nuts, capers, corn, and cilantro.
Sneak a taste!
When beets are done cooking, peel while still warm. Chop and add to salad.
Real Food Wednesday