Roasted Beet Salad

This is a wonderful, versatile salad

2½ -3 c. roasted* beets, cut into half moons or small wedge-chunks

2 Tbsp. olive oil

1 small clove garlic, pressed or minced

1 Tbsp. white wine vinegar

2 Tbsp. fresh mint (or dill), finely chopped (or 2 tsp. dried)

3 Tbsp. feta or goat cheese, crumbled

3 Tbsp. hazelnuts or walnuts, coarsely chopped

Whisk together oil, garlic, vinegar, and mint, then toss gently with beets.

Cover & chill, allowing a couple of hours for flavors to meld. Sprinkle with cheese and nuts to serve.

*To roast beets: Toss scrubbed, unpeeled beets (tops removed) with a drizzle of olive oil. Place on a lined baking sheet and cover with foil, or you can place the beets in a tightly sealed foil packet- I usually choose to do this because it seems easier. Roast at 375 for approx. 20-45 minutes, (time will depend on the size of your beets); they're done when a knife or fork meets very little resistance. Cool long enough so that you can handle them. Skins will rub off easily.

Serving suggestions: Serve cold on a bed of beet (or other) greens. Also delicious at room temperature on a bed of warm wilted greens. Wilt greens by cooking in a pan with 1-2 tsp. of liquid (wine, olive oil, lemon juice, or water)- just until bright green and limp.

We enjoy leftovers in a wrap or pita with lots of greens.

Salsa: You may adapt this recipe to make a delicious salsa.

Eliminate the vinegar, cheese and nuts. Finely dice the beets and increase olive oil to 3 Tbsp. Combine the pressed garlic, with mint or dill (or cilantro)-add another 1 Tbsp. herbs if you wish, then stir in 2 tsp. lime juice, 1/2 tsp. grated ginger, 1-2 tsp. minced onion, and optional ½-1 tsp. minced jalepeno.

Recipe created or adapted by Liz Talley, Urban Graze

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