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. 


1-2 bunches beets
4 oz feta
1 bunch chard or kale
1 cup pecans
olive oil


  1. Heat oven to 350F
  2. Wash the beets removing any greens
  3. Toss beets with a glug of olive oil and sprinkle of salt and place into a baking dish
  4. Cover with tinfoil and roast until tender, about 25 minutes
  5. Cut the greens (beet, chard, and/or kale) into ribbons
  6. Chop up the pecans
  7. When the beets are cooked, remove from the oven and rub the skins away
  8. Cut into chunks and toss with the greens, a splash of olive oil, and sprinkle of salt and black pepper
  9. Transfer to a serving dish
  10. Top with the feta and pecans and serve