Rosie Hawthorne’s recipes: And the beet goes on!

By on June 29, 2017

Have you ever heard anyone say, “Oh, can I have your beets?” I didn’t think so. But after eating this intense and earthy concoction, you might just find yourself saying it.

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.

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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!

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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.

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