Roasted Beet Salad with Caramelized Onions and Feta

Roasted Beet Salad with Caramelized Onions and Feta
Tossed with caramelized onions, tangy feta and a tart mustard vinaigrette, beets can be the star of the meal.

Local markets are overflowing with beets, one of those beautiful but underappreciated vegetables that grows so well in our climate.

If you think you’re not fond of beets I’m willing to bet a taste of this salad will make you reconsider. Beets have a wonderfully rich taste when roasted. When tossed with caramelized onions, tangy feta and a tart mustard vinaigrette they can be the star of the meal.

Roasted beet salad with caramelized onions and feta


2 onions, thinly sliced
3-4 roasted beets, peeled and diced
½ cup crumbled feta
¼ cup pine nuts, toasted

Dressing:
3 T cider vinegar
1 t coarse grain mustard or Dijon
¾ t salt
¼ t ground pepper
5T oil

To roast your beets, wrap them, unpeeled in foil, place directly on the oven rack and roast at 375 for about 40 minutes or until they can be pierced with a fork. When they’re cool enough to handle, slide the skins off and dice the beets.

Saute onions over medium heat for at least 10 minutes (longer if you have time). Combine them with half of the dressing and add to beets. Toss. Add more of the dressing, to taste. Gently fold in feta and sprinkle with pine nuts.

Serve on a bed of greens.

Beet stack variation:
Slice the roasted beets thinly.
Stack with a slice of chevre in between
Spoon over the onion dressing mixture

Create the stack on a bed of arugula.



Comments

  1. I love beets and this sounds amazing ! And finally they are here :)

    Aina

    ReplyDelete

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