Beets & Feta

3-4 large red beets
.25 lbs. goat’s milk feta cubed
3/4 cups crushed walnuts
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
salt & pepper
wash the beets well (if organic rather then peeling, i scrub them with a sponge), then cut into bite size cubes.  boil in 4 cups of water until tender.  drain and rinse in cold water, or place beets in the refrigerator to cool.  (i choose boiling to save soup stock for borscht.  if you aren’t interested in soup stock, i would also recommend roasting or steaming the beets for a richer flavor.)
whisk in a large bowl olive oil, red wine vinegar, salt and pepper.  add chilled beets and walnuts, toss well.  then add cubed feta, toss lightly.  enjoy!

2 comments to Beets & Feta

  • YUP!!! so, so yummy!!! this is a great recipe- i love it when the beets are roasted with olive oil and rosemary- i like blue cheese also- i suggest the raw milk blue cheese from blue mont- it’s the best w/ this– if you need more umph to fill you up you can put the beet over pasta w/ spinach-

  • yum! I have to grow beets…if I can get some seeds…we do not have beets here..only canned ones..and hmmmm yeah im not a big fan of canned ones…good one honey xoox

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