Beautiful bright and happy beets!
OK – in the past (notice the verb tense!) I was not a huge fan of these root vegetables. I really wanted to love them because they are so gorgeous and packed with life enhancing magic. The extent of my beet affection was stuffing them into a juicer. However, I was determined to create a combination that changed all that. So here you go. If you like beets, this recipe will make you jump up and do a happy dance – lots of fresh mint, vanilla, walnuts, and salty feta cheese come together for a beet bliss! I enjoyed this salad for lunch and topped it upon serving with even more vinegar, feta, and nuts. Next time around, I will serve these nestled in among a buffet of middle eastern bites – hummus, olives, spicy nuts, grape leaves, baba ganoush, and marinated vegetables.
Happy cooking to you!
- 6-8 beets, baked, peeled, chilled and cut into bite size pieces
- ½ - 1 cup of fresh mint - torn into larger pieces
- 3-4 ounces feta cheese
- ½ cup walnuts
- ¼ cup walnut oil (corn or canola are fine too)
- 3 tablespoons raspberry vinegar (balsamic is another option)
- 1 teaspoon good quality vanilla extract
- 3 tablespoons honey
- Salt & pepper to taste
- This is best prepared in advance and is really easy to make.
- Preheat oven to 400 degrees. Remove stems and trim the beets. Do not wash yet. Place in a casserole dish with ¼ cup water. Cover tightly with foil and bake for 1 hour. Let cool before removing skins - they will come off easily. Cut into bite size pieces.
- While the beets bake, prepare the dressing. In a small bowl, whisk together the oil, vinegar, honey, vanilla, salt & pepper.
- Combine the beets, dressing, walnuts, mint, and feta in a bowl. Toss gently. Upon serving, pass more vinegar, feta, and nuts.