I love beets! I've been on a beet kick for the past 6 months. I put them in salads, take them for lunch, serve them for dinner - I just can't get enough of them. I've noticed some really unusual beets available at our local farmer's market - beautifully striped ones, luscious golden yellow beets, blush pink ones, and of course, the usual red ones.
This is a great and easy side dish for the spring or on a warm, summer evening.
I used yellow beets for this particular dish, but red beets work just as well.
Directions:
Use fresh uncooked beets. Trim leaves and root from beets, leaving both ends intact and the skin on (or they will bleed when cooked). Cook beets in 1" of water in a covered glass dish in the microwave. Microwave on high. The cooking time will depend on the size and number of beets that you are cooking.
Once cooked, cool the beets in cold water. Once cool, remove both ends and remove the skins. Slice beets, then cut them into 1" strips.
Thinly slice a red onion into 1" slices. Add to beets.
Make a dressing with 2 parts olive oil to 1 red wine vinegar and 1/2 tsp. dijon mustard.
Gently toss the beets with the vinaigrette. Add freshly ground salt.
Sprinkle with feta cheese and serve.
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