Beet and Feta Salad
The beet greens that come with our beets are a perfect green to use in this salad. If you have already eaten those up, substitute chard or kale.
Ingredients
1-2 bunches beets
4 oz feta
1 bunch chard or kale
1 cup pecans
olive oil
Method
- Heat oven to 350F
- Wash the beets removing any greens
- Toss beets with a glug of olive oil and sprinkle of salt and place into a baking dish
- Cover with tinfoil and roast until tender, about 25 minutes
- Cut the greens (beet, chard, and/or kale) into ribbons
- Chop up the pecans
- When the beets are cooked, remove from the oven and rub the skins away
- Cut into chunks and toss with the greens, a splash of olive oil, and sprinkle of salt and black pepper
- Transfer to a serving dish
- Top with the feta and pecans and serve
