Roasted Beet Salad with Beet Greens and Feta

Beets and feta.   I’m kind of addicted to the combination.  I think it’s the sweetness of beets with the salty briny flavor of feta that makes it so good.  If you haven’t tried it before you have to.
Roasted Beet Salad with Beet Greens and Feta


The greens will wilt up to much less than you thought, so if you want more greens in the salad I would add in some kale or other sturdy green and saute with the beet greens.
And if you don’t like/have feta, it’s still delicious without it. 🙂   You could totally do a citrus vinaigrette on this as well, but beet and beet greens are really flavorful and I think a simple olive oil and balsamic dressing is perfect for them.
Roasted Beet Salad with Beet Greens and Feta
ROASTED BEET SALAD WITH BEET GREENS AND FETA

2 bunches beets with greens attached
Olive oil
2 garlic cloves, minced
Salt and Pepper
Feta cheese, crumbled
Balsamic vinegar (blackberry balsamic is my favorite!)
Sunflower seeds

Trim and peel beets.  Cut into quarters, then each quarter in half, so you have 8 skinny wedges per beet.
Toss with a drizzle of olive oil and season with salt and pepper.  Spread out in a single layer on a baking sheet and roast at 425 degrees for about 25 minutes or until golden and cooked through.
About 5 minutes before they are done start on the greens.  Trim out the stem from the greens and cut into 1/2 inch strips.
Heat a drizzle of olive oil over medium high heat in a skillet.  Add garlic and cook until just starting to become fragrant.  Add greens and toss in skillet, cooking for just a couple minutes until wilted.
Put the greens in the serving dish and top with roasted beets, feta, and sunflower seeds.  Serve with balsamic vinegar.

Roasted Beet Salad with Beet Greens and Feta

Ingredients

  • 2 bunches beets with greens attached
  • Olive oil
  • 2 garlic cloves, minced
  • Salt and Pepper
  • Feta cheese, crumbled
  • Balsamic vinegar (blackberry balsamic is my favorite!)
  • Sunflower seeds

Instructions

  • Trim and peel beets. Cut into quarters, then each quarter in half, so you have 8 skinny wedges per beet.
  • Toss with a drizzle of olive oil and season with salt and pepper. Spread out in a single layer on a baking sheet and roast at 425 degrees for about 25 minutes or until golden and cooked through.
  • About 5 minutes before they are done start on the greens. Trim out the stem from the greens and cut into 1/2 inch strips.
  • Heat a drizzle of olive oil over medium high heat in a skillet. Add garlic and cook until just starting to become fragrant. Add greens and toss in skillet, cooking for just a couple minutes until wilted.
  • Put the greens in the serving dish and top with roasted beets, feta, and sunflower seeds. Serve with balsamic vinegar.
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