Roasted Beet Salad with Beet Greens and Feta

Name: Roasted Beet Salad with Beet Greens and Feta
Ingredients: 6 tablespoons extra-virgin olive oil; 2 1/2 tablespoons red wine vinegar; 1 tablespoon minced garlic; 7 medium-large beets (about 3 inches in diameter) with greens; 1 cup water; 2 tablespoons chopped drained capers; 3/4 cup crumbled feta cheese (about 3 ounces)

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Servings: 6

salad roast vegetarian

Ingredients

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6 tablespoons extra-virgin olive oil2 1/2 tablespoons red wine vinegar1 tablespoon minced garlic7 medium-large beets (about 3 inches in diameter) with greens1 cup water2 tablespoons chopped drained capers3/4 cup crumbled feta cheese (about 3 ounces)

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Instructions

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Step 1

Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Step 2

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Step 3

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, 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 coarsely.

Step 4

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Step 5

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.