by Peg Cochran
Beets belong to the chenopod family which includes chard, spinach and quinoa. They are also nature's "Viagra." The ancient Romans used them as an aphrodisiac. And even though my sister-in-law claims they taste like dirt, prepared properly (like in this salad), they can be delicious. And save the tops for a soup or a saute. The greens contain an incredible amount of vitamins and minerals.
This recipe is adapted from One Dish at a Time. The original recipe calls for lime juice and zest, but I lost my grocery list in the produce section (I was shopping with my granddaughter and somewhat distracted) so I used lemon which I happened to have on hand. It was delicious! Next time I'll try the lime, and then I think I might even try it with orange juice and orange zest.
The original recipe also called for hazelnuts, but I forgot those, too (see note above). It was just as delicious without and less expensive (hazelnuts aren't cheap.)
2 large beets
Grated zest of one lemon (or lime)
Juice of one lemon (or lime)
2 tsps. canola oil (I used evoo because I use it for everything)
1 teaspoon honey
1/2 red onion sliced into rings
2 ounces crumbled feta cheese
Salt & freshly ground pepper to taste
Preheat oven to 400 degrees. Place beets in a roasting pan and cover tightly with foil. Bake until easily pierced all the way through with a paring knife -- about one hour and 15 minutes depending on the size of your beets. Let them cool slightly.
Whisk together the lemon zest, juice, honey and oil.
Rub off the beet skins (wear thin plastic gloves or use paper towels to keep the color from staining your hands) and slice into thin rounds.
Place in a salad bowl along with the red onion and toss with the dressing. Sprinkle the feta cheese on top.
|I used three smaller beets|
|Beets after roasting|
|Slice beets and red onion|
|Top with feta cheese|
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