Later On

A blog written for those whose interests more or less match mine.

Roasted beet salad with beet greens and feta

with 2 comments

From Epicurious, via Slashfood. But the beets are braised, not roasted. I think I’d try roasting them: cut into chunks, toss with a little olive oil, and roast at 450º until done.

Roasted beet salad with beet greens and feta
Bon Appétit |  March 1997

Good cooks never discard the nutritious beet greens. Here, the greens are combined with roasted beets, capers and feta in a Greek-inspired salad. Offer this before roast leg of lamb with crisp potatoes.

Serves 6.

6 tablespoons extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
1 tablespoon minced garlic

7 medium-large beets (about 3 inches in diameter) with greens
1 cup water
2 tablespoons chopped drained capers

3/4 cup crumbled feta cheese (about 3 ounces)

Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Written by Leisureguy

5 August 2008 at 5:16 pm

2 Responses

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  1. Thank you! I will definitely make this. I love beet greens. I grew up on a farm and we always ate the greens. I’m amazed how many people don’t even know about them. I’ve always boiled mine right along with the beets. Now, I realize I’ve probably been over cooking them.



    5 August 2008 at 7:35 pm

  2. I also was amazed to learn that some cut off and discarded the greens. I’ve always eaten them, sometimes cooked in a little water, sometimes sautéed in a little olive oil, and sometimes washed and made into a salad, raw. The beets themselves I like roasted, but sometimes will steam them and sometimes grate them and have them as a salad, raw.



    5 August 2008 at 8:23 pm

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