Beet salad with orange and feta
Author: Karen Esmonde-White
Fall is baby beet season! These little jewels of sweet, ruby tastiness are ready for your eating pleasure. Seriously, I was eating these plain after I had boiled them and they were seriously delicious. There is a hint of sweet, with an earthy flavor. It is divine enough to make me consider starting my very own beet farm.
To encourage you to try a beet today, I thought I'd post my recipe for beet salad. Except that it's not my recipe, per se. It's a recipe I reverse-engineered earlier this year after trying it in Napa. Tastier than the original, I say! Here is the very precise recipe.
Prep time: 30 min Cook time: 30 min Total time: 1 hr Yield: Enough for 4-5 people, as a side salad Serving size: ~ 1/2 cup
Bunch of beets: (2-3 medium, or 3-4 baby sized)
Carrots: 3-4 medium sized carrots, peeled and grated into medium-sized chunks
Orange: 1 large orange, peeled and cut into ~ 1/2 inch pieces
Feta: ~ 1/2 cup, crumbled
(The ratio of these three ingredients can be, and should be, played around with to your liking. Since I like beets so much, I use it as the main ingredient.)
Shallot: 1/2 shallot, finely chopped
Orange zest: Zest from 1 orange
Orange Juice: Juice from 1/2 orange
Aged balsamic vinegar (not too tart)
Freshly cracked allspice (!)
Freshly cracked pepper
Citrus-Balsamic Dressing Preparation
Place shallot, zest, juice, vinegar, allspice, pepper and salt into a small container and let sit for ~30 minutes to let the flavors meld.
Add oil and mix thoroughly.
Sieve off shallots.
Cook beets until tender: Use boiling water, with a little bit of vinegar (~ 1 tsp) added
Immediately rinse beets with cold water and let cool to room temperature
Peel beets and chop into small cubes
Add remaining ingredients. Toss in citrus-balsamic dressing.
Food sensitivity information: Vegetarian, For Gluten-Free, check the ingredients on the balsamic vinegar and feta cheese before using