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Sunday, August 21, 2011

Roasted Beet Balsamic Salad

Roasted Beet Salad

1 1/2 lbs baby beets, red & yellow (you can use full sized but cut them in half for roasting)
Extra Virgin olive oil
1 tsp fresh thyme leaves (optional)
Sea salt and fresh ground pepper
4 ounces feta, goat or other semi soft cheese


1 shallot, finely minced
5 Tbls balsamic vinegar
1/4 cup olive oil
2 Tbls maple syrup
Sea salt and fresh ground pepper

Combine shallot, balsamic, oil and maple syrup in a small jar with a tight lid, shake vigorously until blended. Season with salt and pepper to taste. Set aside.

Preheat oven to 400'. Wash beets until outer skin is rubbed clean - and mostly gone. Trim off both ends. (If regular sized beets cut in half.) Cut two 12" x 12" pieces of foil. Place one piece on a baking sheet. Spray with non-stick spray and place beets in the middle. Drizzle with a small amount of oil then seal with the other piece of foil and seal the edges. Roast for approximately 1 hour or until a knife pierces beet smoothly (do this through the foil). Take out of oven and cool for 20 minutes. Cut beets into bite sized pieces. Place beets in serving bowl, pour dressing over and mix. Sprinkle on cheese and toss lightly. Serve warm or cold.

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