It’s just a couple of days until the end of summer. As much as I’d love to cozy up in a cardigan or bundle up under the covers with a cup of tea, I must say that I am loving the summer weather we are having. I guess because I was away most of August that having an extended bit of Vancouver summer seems to fit just right with me. Sunshine, bare legs and those lazy, hazy days. Summer please hang around just a while longer, okay?
While beets are not the most summery of vegetables, we did receive quite a bit in our CSA share, which is never a bad thing. For this recipe I used some golden beets along with the plain jane regular ol’ variety (which I actually like better because they seem to be much sweeter). The dressing has a nice sweet and sour balance that plays up the natural sweetness in the beets. The feta cheese is totally optional, but is oh-so-great crumbled over top.
While the salad is great on its own, it’s also wonderful served on top of some bitter greens (our CSA is currently overflowing in bitter greens!). The beets and dressing help to cut all of that bitterness in the lettuce.
Browse my archives for more beet recipes:
beet & arugula salad with goat cheese & pecans
raw beet & carrot salad
beet greens & fried potatoes topped with poached eggs
beets, feta & pecan green salad with balsamic dressing
beets in vinaigrette
3 T olive oil
2 T cider vinegar
1 T balsamic vinegar
1 small shallot, minced
1 t honey
salt & pepper
1/4 c feta cheese, crumbled (optional)
Boil the beets in their skins until tender (about 45 minutes or so depending on the size of the beets). Let cool and then slip off their skins which will remove quite easily. Cut beets into round slices or dice them. Your call.
In medium sized bowl, whisk together the oil, vinegars, shallot, honey, salt and pepper. Toss in the beets and coat well with the vinaigrette. Sprinkle the feta, if using, over top and serve.