Thursday, June 7, 2007

Beet Salad

Beets are the messy vegetable that kids loved to cook. I remember painting with the juice on butcher block paper in our family's kitchen. We ate beets with everything, so I grew up to love their sweet taste. On your next white water rafting trip, add this as a side dish to that grilled chicken. Here's a savory salad featuring sweet beets.

cleaned, scrubbed beets or roasted beets in olive oil
olive oil
feta or herb flavored feta
arugula leaves
red onion (thinly sliced)
crushed toasted walnuts
cracked black pepper
splash balsamic vinegar

In a small pot, add water and cleaned beets. Cook low heat until tender. (If you cut them in half, you'll decrease the cooking time.) Rinse in cold water and set aside. OR roast your own olive oiled beets for 30-40 min at 420 degrees in the oven. Set aside to cool.

Add sliced beets into a glass bowl. Add feta and mix until beets are coated. Add the rest of the ingredients and toss again. Chill for at least 30 minutes. Serve with grilled meats or top your favorite green salad.

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