Market Inspirations
Beet, Feta, and Walnut Salad
Heirloom beets are showing up in spectacular colors at the farmers’ markets- golden, red, deep purple, and candy cane stripe. Beets with firm, glossy leaves offer a bonus: delicious cooking greens.
For a memorable spring salad, toss bite-sized pieces of roasted beets with lettuce, and a mustardy vinaigrette, and then sprinkle with feta cheese and walnuts. Any salad greens are tasty with the beets, but I am partial to a blend I find at Maggie’s Farm stand at many farmers’ markets. It is called stellar mix, and is a whimsical combination of tender baby lettuces, baby herbs, and a few edible flower petals. To reduce dishwashing chores, whisk the vinaigrette in the bottom of the salad bowl, and then add the beets and lettuces.
Tags: beets , feta , salad , walnuts
Categories: Gluten Free, Market Inspirations, Recipes, Sunday Suppers, Vegetables, Weeknight Dinners
May 27, 2011 12:23 PM
Yes, the roasted beets will keep for several days. Peel them first, then cover and refrigerate.
May 27, 2011 4:04 PM
I just thinned out my beets in the garden, so sad to have to terminate some of them. I guess it's beet thinnings a la Kristine this weekend. Yum, never would have thought of it with eggs. You are a genius!
May 29, 2011 10:41 AM
Kristine,
The beets in my garden desperately need thining so I'll use the tender greens from thining in this yumy breakfast dish.
! Thanks!
May 31, 2011 1:59 PM
do you have any tips on using these heirloom beets served raw instead of roasted? i love the roasted flavor of the beets but would love to hear what you have to share on the raw beet salads.
hope all is well with you kristine. the staff from ws santa monica is loving your fresh and fast book very much.
May 27, 2011 12:08 PM
This salad sounds perfect for hot weather. Is it possible to bake the beets the evening before when it is cooler, if you plan this salad for lunch rather than heating the oven to 400 on a hot day?