Thursday, May 7, 2015

Roasted Beet, Pear and Feta Salad

Roasted Beet, Pear and Feta Salad
As promised last week, I am sharing another salad recipe.  This one is so tasty and way easier to make than you might think. 

3 roasted beets, cooled, cubed
1 small pear, cubed (Asian pear or Bosc)
1/4 cup feta cheese
Mixed greens (about one handful per person)
1 1/2 Tbsp olive oil
1 tsp balsamic vinegar
1 tsp honey

To roast the beets, remove the ends and the skin, and cut into cubes.  Toss cubed beets in olive oil in a bowl and then spread on a cookie sheet covered in tin foil.  Roast in the oven for about 30 minutes at 350 degrees F.  If you can roast potatoes, you can roast beets.

Place salad greens in a large bowl.  Top with the cooled beets, pear, and crumbled feta cheese.  

The salad dressing is barely a dressing, it is so easy.  Mix together the olive oil and balsamic vinegar. Pour over the salad.  Drizzle with honey, and toss the salad together.  Add salt and pepper to taste. 

A note about balsamic vinegar.  Most balsamic vinegars you see at the grocery store are really red wine vinegars with some grape must.  A real balsamic has a first ingredient of grape must reduction, and it is thicker and more flavourful.  The ones at the grocery store are fine, but the real ones are special.  We got ours in New York at O&Co in Greenwich Village.  

Yum! The sweetness of the beets and pear go well with the feta cheese and balsamic vinegar.  

Hope you like it!

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