Meatballs For Sarah: Beet Salad Take 2

Another try at a perfect beet salad. This was great the first time I made it and perfect the second. I used feta instead of goat cheese and added the corn.

Roasted Beet Salad with Beet Greens and Feta

Ingredients:

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.