Beet salad with orange and feta

By Karen Esmonde-White

Published: 2011
This is Karen's recipe, first created in early fall 2009. 

Fall is baby beet season! These little jewels of sweet, ruby tastiness are ready for your eating pleasure. Seriously, I was eating these plain after I had boiled them and they were seriously delicious. There is a hint of sweet, with an earthy flavor. It is divine enough to make me consider starting my very own beet farm.

 

To encourage you to try a beet today, I thought I'd post my recipe for beet salad. Except that it's not my recipe, per se. It's a recipe I reverse-engineered earlier this year after trying it in Napa. Tastier than the original, I say! Here is the very precise recipe. 

 

(The ratio of these three ingredients can be, and should be, played around with to your liking. Since I like beets so much, I use it as the main ingredient.)

 

Prep time: 30 min

Cook time: 30 min
Total time: 1 hr 
Yield: Enough for 4-5 people, as a side salad 
Serving size: ~ 1/2 cup
Calories per serving: What are calories to mice and men?
Fat per serving: ??

Ingredients:
  • Bunch beets, (2-3 medium, or 3-4 baby sized)
  • 3-4 medium sized carrots, peeled and grated into medium-sized chunks
  • 1 large orange, peeled and cut into ~ 1/2 inch pieces
  • ~ 1/2 cup feta, crumbled
Citrus-Balsamic Dressing: 
  • 1/2 shallot, finely chopped
  • Zest from 1 orange
  • Juice from 1/2 orange
  • Aged balsamic vinegar, one that's not too tart
  • Freshly cracked allspice (!)
  • Freshly cracked pepper
  • Sea salt
  • Olive oil
Place shallot, zest, juice, vinegar, allspice, pepper and salt into a small container and let sit for ~30 minutes to let the flavors meld. Add oil and mix thoroughly. Sieve off shallots and pour over the beets, oranges and feta. 

Directions:

1. Cook beets until tender: Use boiling water, with a little bit of vinegar (~ 1 tsp) added

2. Immediately rinse beets with cold water and let cool to room temperature 

3. Peel beets and chop into small cubes 

4. Add remaining ingredients. Toss in citrus-balsamic dressing. 


Food sensitivity information: Vegetarian, For Gluten-Free, check the ingredients on the balsamic vinegar and feta cheese before using

Comments