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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Beet Salad with Beet Greens and Feta Recipe

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This recipe for Roasted Beet Salad with Beet Greens and Feta is from Nagle Family Favorites - For Arielle and Maia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 G extra-virgin olive oil
2.5 T red wine viengar
1T minced garlic

7 medium-large (3" diameter) beets with greens
1 cup water
2 T chopped drained capers
.75 cup crumbled feta (3 oz)
Directions:
Directions:
Preheat oven to 375. Whisk oil, vinegar, & garlic ina small bowl to blend. Season dressing with salt and pepper.
Cut green tops off beets and reserve. Arrange beets in single layer ina baking dish; add water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel while warm. Cut in half and slice thinly. Transer to large bowl. Mix in capers and .25 cup dressing.
Cut stems off greens and discard stems. Wash greens. Transfer greens, with some water clinging to thej, 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 coarsly.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
When we started buying organic produce from the coop farm, we had tons of beets. I love beets but, be careful because they stain.

 

 

 

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