Roasted Beet Salad With Beet Greens And Feta

The Knotthole Bed & Breakfast

Elk Visiting The Knotthole

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The recipe posted today is another from Laurie of "The Knotthole Bed & Breakfast" in Easton Washington. Laurie is sharing this recipe as a favorite of hers. I have become very fond of roasted vegetables especially beets. The combination of beets and Feta cheese are a favorite of mine. At this time of year beets are at their peak of freshness and tenderness.

ROASTED BEET SALAD

With BEET GREENS AND FETA

7 med large golden beets with greens

6 T extra virgin olive oil

2.5 T red wine vinegar

1 T minced garlic

2 T drained, chopped capers

¾ cup crumbled feta cheese

Wrap beets in foil and roast at 400 degrees for about 45 minutes. Let sit for 20 minutes or so then peel while beets are still warm.

Wash greens and then transfer to a large pot of boiling water. Stir over high heat until just wilted, but still bright green (about 4 minutes). Drain greens; squeeze out excess moisture.

Whisk oil, vinegar and garlic in small bowl to blend. Season with salt & pepper.

When greens are cool, chop them coarsely and toss with dressing.

When ready to serve, slice beets and arrange on plate. Spoon greens (with dressing) over beets and sprinkle with feta cheese.