Beet Salad with Creamy Feta Dressing

Beet Salad with Creamy Feta Dressing

by | Aug 14, 2017 | LUNCH, SALADS, VEGETABLES, VEGETARIAN | 2 comments

Beet Salad with Creamy Feta Dressing is a lovely use of your fresh beet bounty this summer. For the fresh garden beets that are the star in this recipe, I give thanks to my mother in-law, who at 76 still maintains a huge yard and garden. It was from her wonderful garden that I was able to hand pluck my beets, wishing with each pull that I had endless time and energy to use more.  Throughout the season my husband and I are lucky to enjoy fresh beans, carrots and potatoes even though we only use a very small fraction of what she grows. Her other lucky recipients include neighbours, bridge club and church friends. Plus, family get together meals at her house are laced with  a dose of fresh buttery peas, pickled beets and tomato wedges.  I am a very lucky gal and grateful to benefit from all her hard work.

 

Gardening is a great hobby to have, but a tremendous amount of work as it is with her large garden. So while I enjoy this Beet Salad with Creamy Feta Dressing I recognize her efforts and the importance of maintaining a residential garden no matter how big or small. I believe the skills and knowledge to grow a successful garden are not passed down by generation as they once were and that tradition is slowly slipping away. I suppose we have Google and You Tube now to help us out, but something tells me it’s not the same as having your parent or grandparent help you position the pitch fork “just right” underneath that hill of potatoes, show you why you need wire mesh for the peas or sending you out to cover up the tomatoes. So hats off to all those who still maintain their own fruit and vegetable gardens and take the time to share their knowledge and their bounty!

Recipe source for Beet Salad with Creamy Feta Dressing:  Compelled To Cook

Beet Salad with Creamy Feta Dressing
Print Recipe
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    15 minutes
    Beet Salad with Creamy Feta Dressing
    Print Recipe
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      15 minutes
      Ingredients
      Salad
      Dressing
      Servings: people
      Instructions
      Salad
      1. Cook beets in lightly salted simmering water until fork tender, approximately 15-18 minutes depending on size. Prepare dressing while beets are cooking. Drain and cool with cold running water. Once cool to the touch, trim off top and bottom and peel off skin, which should remove easily. Place beets onto a paper towel lined plate to absorb any run off beet juice. Cut beets into large bite size chunks.
      2. Arrange approximately 2 cups of mixed greens onto plate. Cut apple half in half and remove core. Slice into 1/4" slices and spread half of the apple over mixed greens. Top with half the beets and sprinkle with 2 tbsp of pistachios. Drizzle with dressing and sprinkle with additional fresh dill fronds. Season with freshly cracked pepper and sea salt if desired. Serve immediately.
      Dressing
      1. Using a blender or mini food processor, blend together all ingredients except feta until combined and smooth. Add feta and pulse a few times to combine yet retain some feta texture. Keep chilled until ready to use.
      Recipe Notes

      -I used the elongated cylindra beets which cook quickly and peel easily.  Globe style beets can be used, just adjust cooking time according to size of beet.

      -This recipe makes about 2/3 cup of dressing which may be more than you need, however it is difficult to blend smaller amounts.  Use any extra on sweet potato fries or lamb burgers.

      -This recipe makes 4 starter size salads if desired.

      Pomegranate Balsamic Beets

      Pomegranate Balsamic Beets

      by | Oct 22, 2016 | SIDE DISH, VEGETABLES, VEGETARIAN | 0 comments

      Don’t let your sides be secondary!  Great sides like these Pomegranate Balsamic Beets can shine up against a fabulous entree and elevate the whole meal when the main is just a little less than perfect.  Sides are those dishes you want everyone to be thinking “maybe I’ll have just a little more of that” when contemplating seconds. It’s hard not to want just a little more of this or that, even though you know you’re getting full but the sensation hasn’t hit quite yet.  We’ve all been there indeed.

      These beautiful Pomegranate Balsamic Beets are stunning on the table with their vibrant glossy colour.  They also provide a little zing to your meal almost helping to clear the palette some. In this recipe I have used Pomegranate Balsamic Vinegar which was given to me by a friend and co-worker.  It was not my birthday or any other special occasion, just a lovely lady who thought of me when she was out and about.  I was touched at the gesture and thrilled with the gift…….because I’m a foodie of course.  With this little bottle of vinegar also came an orange olive oil……creation yet to come!!

      I love this recipe because it’s slightly sweet, tangy and has just a hint of rosemary which adds in a subtle earthy note.  A lovely side to adorn your table.  Enjoy!

      Recipe Source:  Compelled To Cook

       

      Pomegranate Balsamic Beets are roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
      Pomegranate Balsamic Beets
      Print Recipe
      Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
        Servings Prep Time
        8 people 10 minutes
        Cook Time Passive Time
        60 minutes 20 minutes
        Servings Prep Time
        8 people 10 minutes
        Cook Time Passive Time
        60 minutes 20 minutes
        Pomegranate Balsamic Beets are roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
        Pomegranate Balsamic Beets
        Print Recipe
        Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
          Servings Prep Time
          8 people 10 minutes
          Cook Time Passive Time
          60 minutes 20 minutes
          Servings Prep Time
          8 people 10 minutes
          Cook Time Passive Time
          60 minutes 20 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 400℉. Place clean and trimmed whole beets on a large sheet of tin foil, enough to wrap over beets. Rub beets with olive oil and season generously with salt and pepper. Break apart a rosemary sprig into 3-4 pieces and scatter throughout beets. Wrap foil over beets and seal ends. Place packet on a rimmed baking sheet or shallow roasting pan. Bake for 45-60 minutes or when beets are just tender when pierced.
          2. While the beets are roasting make the glaze by combining pomegranate juice, balsamic vinegar, honey and rosemary sprig in a small sauce pan. Cook over medium heat until bubbling, stirring often to keep glaze off the sides of the pan. Let reduce for approximately 10-12 minutes until quite thick and glaze coats the back of a spoon. Remove from heat and whisk in butter. Take out rosemary sprig, scrape the sides of the pan with a spatula and set aside.
          3. When beets are tender, open foil pack and allow beets to cool enough to handle. Peel beets and cut into large bite size pieces approximately 1"-1 1/2" chunks. Rewarm glaze over low heat and pour over beets. Heat beets and glaze together over low heat until warm if beets have cooled too much. Serve immediately.
          Recipe Notes

          In this recipe I used 1/3 cup pomegranate balsamic vinegar topped up with regular balsamic vinegar to equal the 1/2 cup required.  If you do not have pomegranate balsamic vinegar, regular balsamic vinegar will work nicely.  To get fresh pomegranate juice, cut 1/4" or so off the top and bottom, quarter the pomegranate and cut each quarter in half.  Place chunks in a bowl of cold water.  Push out the seeds and they will sink to the bottom, leaving any pith floating on the water, making it easy to scoop away.  Pulse the seeds in a blender or food processor and strain through a fine mesh sieve.