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.

Sneak a taste!

When beets are done cooking, peel while still warm. Chop and add to salad.

Delicious!

Real Food Wednesday

Roasted Beet Salad

This recipe comes from epicurious with some additions by Monique Schaulis.

6 tablespoons extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
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) goat cheese (or Feta)
½ cup toasted Pine nuts
½ cup corn
Handful cilantro

Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

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 enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing. Add corn and pine nuts.

Review: This is delicious. The way the different flavors come together is amazing. I'll definitely be making this again.