For the love of beets you must get to your local market and snap up these beauties while you can. If you have never tried an heirloom beet you are in for a treat! Golden beets are my favourite but mixing a variety of beets makes a fabulous feast for the eyes and some pretty stellar entertaining points.
Here is a recipe for my current salad obsession:
Roasted Beet Salad with Fresh Dill, Feta, & Walnuts
**Please note: I don’t usually measure the ingredients for this salad so the measurements below are an estimate.
6 medium beets (I use a mix of white, golden, chioggia, and red – as pictured above)
1/4 cup fresh dill, roughly chopped
1/4 feta cheese, crumbled
1/4 cup toasted walnut pieces
3 tbsp olive oil
1 tbsp rice wine vinegar
salt & pepper to taste
Roast beets by trimming roots & stems, scrub clean. Wrap in foil and roast for about 1 hour in 400 degree oven. Let cool. Using paper towel, gently slip off skins. Slice beets and combine with dill. Whisk together vinaigrette. Pour over beets and toss. Cover and place in fridge for 2 – 24 hours.
When ready to serve top with crumbled feta & walnut pieces.
For more beet recipes visit your local farmers! They are an amazing resource for not only produce but great recipes to go with your purchase. Farmers are foodies and know how to make their produce shine!