MENU

Beetroot Salad

My housemate went to Canada for a few weeks and left me her dying beets and leftover feta..

This is what happened..

 

  • beetsalad1
  • beetsalad2
  • beetsalad4
  • beetsalad3
  • beetsalad5
  • beetsalad6

Ingredients:

  • 4 beets
  • feta, maybe a 1/2 cup to 1 cup?
  • black olives
  • 1/4 red onion, diced
  • 1/4 cup red wine vinegar
  • 1/3 cup extra virgin olive oil, with beet juice
  • 1 tablespoon honey
  • 1/2 lemon, juice and zest
  • lemon pepper (sunny spain), salt and pepper

Roast the beets by dousing them in oil, wrapping them in foil and roasting at 400 degrees until fork tender. My beets were old so they took a while, like an hour. Let them cool, peel them as best you can, and then chop them. Save the beet oil for the dressing.

Half the olives and dice the onion. Add the olives, onion, and most of the feta.

Then make the dressing. Whisk the vinegar, honey, lemon, and seasonings together. Then slowly whisk in the oil. Pour the dressing over the beet salad and let it sit in the fridge for at least an hour, maybe 3 hours?

Then it is this pink mess of things.. So pink.

 

April 14, 2015 Comments (1) Salads, Vegetables

, , , , , , , , ,

One Response to Beetroot Salad

Leave a Reply

Your email address will not be published.

« »