And The Beet Goes On!

Rosie's Beet Salad

3 medium beets

4 oz. feta cheese

1/2 cup walnuts, lightly toasted and crumbled

Sprinkling of chopped parsley

Zest of one orange

Vinaigrette, recipe follows

Trim beets, lightly oil them, wrap in foil, and roast in a 400°oven until tender, a little over an hour.  Let cool, then peel and cube.

 Cube feta same size as beets and combine with crumbled toasted walnuts.  Gently toss with vinaigrette.  Serve and top individual servings with orange zest and extra parsley.  

I zest the orange at the end so as to keep the pretty orange color vibrant and orange, not beet red.

Vinaigrette

1 TB rice vinegar

1 tsp sugar

pinch kosher salt

generous grinds of pepper

1 tsp Dijon mustard

1 tsp red wine

1 TB minced shallots

1 TB chopped parsley

Scant ½ cup Bertolli Extra Light Olive Oil

Combine vinegar, sugar, salt, pepper, Dijon, wine, shallots, and parsley.

Slowly whisk in olive oil until you have a nice emulsion.  As always, taste test and adjust seasonings if you want.

The reason I use Bertolli Extra Light Olive Oil is because the flavor of the oil does not overpower any of the other flavors in my salad.  It's pretty much my go-to olive oil when I don't want complicated flavors going on.  

And the beet goes on… la de da de da, la de da de indeed!

For any culinary questions, feel free to email me at rosiehawthorne@gmail.com. 

For more recipes, the occasional travelogue, and garden visits, please follow Rosie at www.kitchensaremonkeybusiness.com.