Red Beet Salad with Feta Cheese

Red Beet Salad with Feta Cheese

This is another of those “it’s not really a recipe”! Sweet beets have a natural affinity with Feta cheese. They tastes great together.

Red Beet Salad with Feta Cheese
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Servings Prep Time
6 10 minutes
Cook Time Passive Time
60 minutes 15 minutes
Servings Prep Time
6 10 minutes
Cook Time Passive Time
60 minutes 15 minutes
Red Beet Salad with Feta Cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
6 10 minutes
Cook Time Passive Time
60 minutes 15 minutes
Servings Prep Time
6 10 minutes
Cook Time Passive Time
60 minutes 15 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat your oven to 200°C or 320°F
  2. Scrub off the beets really well to get off any sand or dirt that might still be on them. Trim off any leaves that might have come with them when purchased.
  3. Dry them well with a paper towel.
  4. In a square of aluminum foil place the washed beets with a sprinkling of the course salt, close it around the beets making sure the seal is tight. Place in a small roasting pan and place in the middle of a preheated oven.
  5. Roast for approx 50 to 60 minutes. This should be fine for medium size beets.
  6. When done open the package on a plate and let cool for about an 15 minutes so they are cool enough to handle.
  7. With a small peering knife peel off the skin and cut into bite size pieces or slice. I like this a bit chunky but not too big.
  8. Drain off the onions and dry with a paper towel. Break up the feta cheese and sprinkle both over the cut up beets. Then sprinkle over the olive oil and the vinegar, salt and pepper to taste and serve chilled but not cold.
Recipe Notes

This is another of those “it’s not really a recipe” because it really is throwing things together that just have a natural affinity for each other. The sweet beets go really well with the salty Feta. As most of you know I really don’t like the onions here and although red onions are already more mild than our white ones I think they are still too strong. Soaking them in a little vinegar will help cut the sharpness and hopefully stop them from repeating well into the night.

I love beets and when they are in season my mom used to make beets with everything. The best was chilled as a salad ingredient. Wow, that's a great memory.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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