I don’t know why I kept putting off posting this recipe. It’s one of the ones I wasn’t sure I would like, but quickly turned into a favorite.
Bean and Beet Salad with Feta
from Food and Wine magazine
- 1 pound golden or red beets, scrubbed (golden beets won’t turn your salad fuchsia)
- 1 pound green beans
- 1/4 cup extra-virgin olive oil
- 1/8 cup black currant vinegar or red wine vinegar
- 1 tablespoon minced chives
- salt (I omit the salt when using feta cheese)
- ½ cup feta cheese, crumbled
1) Preheat oven to 375 degrees. Arrange the beets in a baking dish and fill with 1/4 inch of water. Cover with foil and bake for 45 minutes or until tender. Let cool, then peel beets and cut them into 1/2-inch-thick wedges.
2) In a very large pot of boiling salted water, cook the beans over high heat until crisp-tender, about 5 minutes. Drain and refresh under cold water. Drain well and pat dry.
3) In a small bowl, whisk the olive oil with the vinegar until blended. In a large bowl, toss the beans with 1/2 cup of the vinaigrette and transfer to a platter. In the same large bowl, toss the beets and chives with the remaining 1/4 cup of vinaigrette and spoon over the beans. Season with salt, sprinkle the feta on top and serve.
For the lactose intolerant or vegan, you can omit the feta or find a faux feta. M did, and he said it wasn’t bad…
Roasted Beet & Blood Orange Salad
- 2 lbs. fresh beets
- vegetable oil spray
- 4 lettuce leaves
- 2 blood oranges
- 1/2 C slivered almonds
- fresh mint sprigs for garnish
- 3 tbsp. white wine vinegar
- 1 tbsp. oil
- 1 tbsp. orange juice
- 2 tsp. honey
- 1 tsp. grated lime zest
What I did:
- Toast almonds on a baking sheet at 350 for 5 minutes.
- Trim all but 1-2 inches of the stems from the beets. Place beets in a single layer in a pan, lightly coated with vegetable spray.
- Roast beets about 1 hour or until tender and let cool. Rub beets to re-move skins. Coarsely chop them and put into covered bowl. (Edit: Just peel the beets with a vegetable peeler before roasting them. Peeling them afterward was SO messy and difficult.)
- 4. Combine dressing ingredients and pour over beets.
- Cover and refrigerate 2-24 hours.
- When ready to serve, rinse lettuce and oranges.
- Place the lettuce on a plate. Stir the oranges into the beets, mix and place on the lettuce.
- Sprinkle with almonds and garnish with mint.
Um, well, I tried it. It was weird. The flavors were weird. The textures were weird. I will not be making this again. The Beet & Green Bean Salad is a completely different story, though. Just you wait for beans to be in season!
I made a salad to share with M. I personally like to make a huge salad all at once and keep it in the fridge for random snacking.
I went for it.
- One head romaine lettuce
- One head butter leaf lettuce
- Two grated carrots
- One grated beet
- 1/3 head of cauliflower, split into small florets
- Two stalks of celery, thinly sliced
What I did:
- Wash the lettuce THOROUGHLY. A friend of mine recently stated that she suspects the real meaning of the word “organic” is “here, you wash the dirt off!” It’s kind of true. Leafy veggies are especially prone to being rather dirty. And dirt adds an unpleasant texture to most meals.
- Chop, shred, and rip veggies.
- Toss in a huge bowl.
I ate mine with my home made Italian dressing, chopped chicken breast, and home made croutons (a sliced hard boiled egg and a little shredded cheese would have made it PERFECT). M ate his with a blueberry pomegranate vinaigrette.
The romaine and butter leaf were the perfect pairing of opposites.