Kristi I would surely be happy to come make a salad for you if you were close by! In a large salad bowl, add arugula, beets, pecans, crumbled feta and dressing. You should give them a try. 3 Tbsp pecans or caramelized pecans (roasted and salted pecan halves) 3 Tbsp cup chopped cilantro (or parsley) Some even say they taste like dirt (they do have an earthy flavor). And if you haven’t yet subscribed to A Slice of Spice please take a minute to join us! Change ), You are commenting using your Facebook account. Jump to Recipe Unauthorized use and/or duplication without consent prohibited. Yummy! I find that I do not miss it. Let’s talk in the comments below! I’ve trued them every which way people tell me to make them. Many of those I talk to who dislike beets, confess that the only ones they’ve ever tried are the canned beets from the salad bar at their favorite restaurant. Great info on beets too, especially the beeturia lol I make fresh juice daily and Craig’s fave has a lot of fresh beets so he can attest too! VARATIONS: Finely chop some of your beets. I hope you give them another chance. The dressing was easy and good also. Place in … What a lovely salad, I love roasted beets too and frankly, roasting makes pretty much everything better! Thanks Carolina! Crumble the feta between your fingers, into rough chunks and sprinkle evenly over the beetroot platter. Take it to a potluck.… Oh my goodness this looks amazing..can’t wait to try it!! The great thing about roasting them is you put them in the oven and go about your business. Give everything a good stir and taste. Ingredient Checklist. 6. I love beets and want to eat more of them. In a small bowl, mix olive oil, vinegar, lemon juice, dijon mustard, garlic powder and salt together well. I’m plant based so I’ll just leave out the dairy and egg. This looks so amazing!!! ), then let them cool. I was so scared when I saw the toilet bowl full of red pee! My favorite golden beets are sweeter than their deep red sibling. Change ), You are commenting using your Google account. While beets are roasting, … Plate greens onto four salad plates. Do you have a favorite way to prepare them? Combines everything you need in your peach salad! Bake beets in the oven for 45 to 60 minutes until tender. Give it a try. . The presentation and taste of this salad is truly restaurant worthy. Change ), You are commenting using your Twitter account. I love anything with Feta! TIP: Make sure you have covered your cutting board with parchment paper to keep it from staining when slicing beets. Toss the greens in the dressing reserving some to drizzle on top of the salad. 3 tablespoons olive oil. Scrub beetroot well, Cover cutting board with parchment paper then slice off root and stem ends of each beet. Add the olive oil, salt, and pepper, and toss. Increase heat in oven to 400 degrees. You can freeze your beet greens or leave them in the refrigerator. Sprinkle the pecans and feta cheese on top. butter; 2 Tbsp. If you roast them ahead you can store them in the fridge for several days, then just pull them out when you are ready to use them! Spread out in a single layer on baking sheet. Pour half of the mixture over the greens and mix gently with your hands. And I love beets by the way. ( Log Out /  Your email address will not be published. It’s been a chilly March which may force me to plant my seeds in late April this year. This idea for a salad caught my eye at my local butcher shop – so I … brown sugar; 1/4 cup feta cheese (add more or less to taste) 2 Tbsp. I think I just need you to come make this delicious looking meal for me. Drizzle … Sprinkle finely chopped feta cheese on top of the minced beets that are on the endives and serve as an hors d’ourve or appetizer for your guests. Cut into edible sized pieces. I already have my beet seeds ready for spring planting in early April (in Toronto, Ontario, CANADA). Remove beets from oven and allow to cool for about 30 minutes or until comfortable to the touch. This looks so good! Finally, I sprinkled the whole salad with crumbled feta, which offset the sweetness of the salad with a lovely salty touch. Preheat the oven to 400℉. Really good salad. Oh no! 2-3 tablespoons pecans (toast them for an extra flavor boost) Quick Balsamic Dressing, recipe follows. Optional: 1/2 cup toasted pecans When making my salad I substituted 1 tablespoon of brain octane oil for one of the tablespoons of olive oil. Drizzle a bit of olive oil on your beets, then sprinkle with a pinch of salt and pepper. Beets have recently emerged as one of my new favorites and anything with feta has to be good! 2 tablespoons … A homemade balsamic dressing is drizzled over the salad, then everything is tossed together until the ingredients are well combined. Spiced Cherry Compote – The Jewel of Cherry Season. I love beets and this looks wonderful! Mix the remaining vinaigrette into the roasted beets. WHAT’S NEXT. I had someone call me after a dinner party to make sure it was the beets they were peeing out! I believe it mostly depends on how they are presented. I’m one that has not come to like beets. And yes they are great for digestion! mixed greens (we like a combination of mixed greens and romaine) 2-3 beets; 1/2 cup pecans (walnuts could also be used as a substitute) 1 Tbsp. Feta is my go to on dishes like this…for me blue cheese can be a bit to aggressive. Directions: You can mix all the ingredients up, but I prefer to layer mine, starting by piling the arugula leaves in a tall pile on a … ©A Slice of Spice, 2018. Roasted Beet Salad. There’s sweet red and golden beets, smooth white feta, crunchy brown toasted nuts, and peppery green arugula. I don't like blue cheeses so I used feta and it was delicious. Allow to cool. 1/2 cup pecans. It included my mother's buttery 'Pulla' - a Finnish sweet bread with cardamon. How to make Beet and Feta Salad: You can buy pre-cooked beets or cook them yourself. I think they are a superfood! I am a sucker for pecans and feta! Cut the Wattie’s Baby Beetroot into halves or quarters, depending on the size. A hit with friends at Christmas time! Prep: 15 minutes. They are packed with nutrients, and while they do have a higher glycemic index than a lot of vegetables, the amount of carbohydrates in beets is low, so the glycemic load is low as well. This delightful roasted beet salad has fresh crispy greens tossed with a tangy vinaigrette; tender earthy-sweet beets; crunchy toasted pecans with just a hint of cinnamon; and creamy, salty feta cheese to hit all the flavor spots on your taste buds! Thanks Brittany. Toss the 1/2 cup of pecans in the syrup and roast in the oven on a parchment lined baking sheet at 325F for 10 minutes. 3. 1/2 cup feta cheese, cubed I’m not completely on board yet, but this preparation method looks great! This salad looks so yummy! Delish both times! This Peach Feta and Pecan salad includes ripe peaches, feta, & pecans atop mixed greens, and it’s drizzled with a sweet honey vinaigrette dressing. Drizzle with vinaigrette, serve. A healthy, tasty recipe you may have never thought you would dream of making. Thanks for giving another look at beets. The beets are the star of the show! Change ). I will have to try this. 1/2 cup pomegranate seeds I love beets so much that I now grow them in the garden at the lake house. 5. Make the salad: Place the greens in a salad bowl. So often salads will be served that are mostly just lettuce and maybe some croutons which leave me unsatisfied and without the nutrients I desire. This is a summary of all ingredients needed for the beetroot feta salad recipe, including to making roast beetroot, candied pecans, and assembling the salad. For salad: In a large salad bowl, add spinach, roasted and sliced beets, segmented orange, feta cheese and roasted pumpkin seeds or pistachios. it makes me sad because they are so healthy… but alas, they hate me. Wrap each beet separately in aluminum foil and roast on a baking sheet at 400 degrees for one hour. Roasted Beet Salad with Feta and Toasted Pecans hits on all cylinders! Recipe Tags: Bring to a boil, then cook for 20 to … . As I mentioned in my strawberry feta salad recipe, the summer is just about to close and I need to get on a more healthier track for the fall season. Crisp salad greens with tender roasted beets, crunchy pecans and creamy feta. 4 ounces feta cheese, crumbled. Wrap each beet individually in aluminum foil. Whisk egg white in a small bowl until foamy. Some pecans will magically disappear. 30 comments on “ Peach, feta and pecan salad ” Carol August 3, 2020 at 6:54 pm. I love beets. Last year, as most years, they were left unattended ..and Mother Nature watered my beets. To cook by boiling – thoroughly wash beets without stems and place in a pot filled with water. If you have guests, you need to make sure to make extra candied pecans. The steak in the picture was just our “side” and not part of the actual recipe. I do not use any salt in this dressing. I am using my glass baking containers for this instead of the classic foil. I love beets and this salad looks amazing. Swiss, cheddar, feta, or goat cheese are all good choices. Roasting does make just about everything better! Even the greens from the golden beets are sweeter. Thank you so much for this recipe! If you haven’t tried them at all, or if you’ve only had the canned version I would urge you to give them another try! I LOVE BEETS! Don’t be afraid to glaze your salad with left over juices from the beets and apples. Top with crispy onions if desired. The look on hubby’s face when he came out of the restroom was priceless! The first time I tried them, I was pregnant, and I forgot about them showing up, really strong, in your pee! Cook for about 1 – 2 hours or until a knife goes into the beet … sadly, bets and I are not friends. I haven’t had beets too much but I love feta. Add more seasoning if it is needed. Sprinkle pecans and feta cheese over prepared salads. Orange and beet salad is fairly standard, but throw some feta in to liven up the beets and crunchy pecans and heck why not some arugula too for colour and you have a beautiful, eye-catching summer salad. In a serving bowl, combine cooked diced beets with crumbled feta, finely chopped parsley, a pinch of salt and pepper and olive oil. He couldn’t believe the flavour. Oh no! If you enjoy this post from A Slice of Spice, please share on: Your email address will not be published. . Place beets into a saucepan, and fill with enough water to cover. I have an instant pot where they are so fast and easy to make – especially in the summer when I may not want to turn on the oven in the house. If the pecans start browning too much remove from oven sooner. While the pecans are cooling, you will inevitably find those taste testers in the kitchen. The varied flavors, textures and colors are knock-your-socks-off caliber. A true foodie; full of fine dining tips and noteworthy suggestions. I love Beets so much, and can’t wait to try this! I fear the Toronto smog may take its toll on my city beets. Place the greens in the serving bowl. This one looks interesting. Roasting beets is so easy peasy. It will be hard to resist not having this salad the next day for lunch or dinner. This salad is good. Required fields are marked *. Ingredients for Beet Salad with Arugula: 6 medium (2 lbs) beets 5 oz (6 cups) baby arugula, rinsed and spun dry 4 oz or 1/2 cup feta cheese, diced or crumbled** 1/2 cup pecans, toasted 1/2 cup … 1/8 – 1/4 cup crumbled feta. Increase heat in oven to 400 degrees. Citrus pairs quite well with earthy beets. To toast the pecans, whisk an egg white until foamy, add the pecans with a little sugar and cinnamon, then bake on a cookie sheet for about an hour at 350 degrees (be sure you stir them every 15-20 minutes! I bought the same type of seeds this year; golden and ruby beets. It All Starts From A Seed They are not for everyone (what food is? LOL. Secure the lid and shake to combine. For a heartier salad, add some shredded or crumbled cheese. Cook: 30 minutes. I can eat them plain, but I especially enjoy them in a light salad. Usually when I talk about beets, I get one of two reactions…either people tell me how much they love them, or their eyes get this look of panic and they share how they hate beets. 1:16. I love Beets, grew up eating them like they were candy. I hope you give them a try…everyone deserves a second chance! Thanks Angela! ( Log Out /  I may have to try them again! ( Log Out /  For candied pecans, add a pinch of cayenne pepper to 1/4 cup of maple syrup. Thanks for sharing. Preheat oven to 300 degrees. I liked to pick my baby beets when they are about 1″ in size. ), but a lot of people shy away from them because they are just not sure what to do with them! I’ll have to give them a second chance now. NEXT…I will provide a new and unique recipe on how to use your beet greens. freshly ground pepper This recipe looks delicious. beet salad cheesecake factory copycat beet salad christmas recipes hearty winter salad orange recipe salads with roasted beets simple Will have to try this. 6 medium beets For my beet salad, I like to use mixed greens that have something a little spicy (like arugula), but you can use any salad greens you have on hand. This was a great dish. It goes great on any salad you need to brighten up! Ingredients 10 g traditional feta, crumbled 70 g pecan nuts, toasted and roughly chopped Whisk the dressing ingredients together or shake in a lidded jar. If you leave the feta off (or substitute with a vegan cheese substitute) this could be totally vegan (and still delicious!). Yum! Today’s Roasted Beet Salad with Goat Cheese and Pecans makes a really great light lunch salad or addition to your weeknight dinners. Roast for 20 minutes or until tender. Also used green leaf lettuce instead of the Boston. LOL. LOL! Thanks so much for sharing, pinned too . In a non-stick pan, toast pecans with sugar on low heat until golden and toasty, remove, let cool and crisp! 1 tablespoon pomegranate syrup 4 bunches small beets (16 to 20 beets) 3 tablespoons cider vinegar. 4. The reason for mixing the dressing with the greens and beets separately is so everything doesn’t turn a bright fuschia color. It seems like everyone is figuring out a way to incorporate this misunderstood root. They have this fabulous earthy sweet flavor that pairs well with citrus or soft cheeses. Will make again. Make this for a dinner party and wow people. Spoon the beet mixture onto the center of a salad plate and top each portion with about 1 tablespoon of crumbled feta cheese and about 1/4 cup of the dressed greens. Beet, Pecan & Feta Salad Serves 4 Roasted beet instructions taken from: The Kitchn. This beet salad is a combination of beets, spinach, and bacon along with pecans or walnuts. Add pecans, sugar, and cinnamon and mix well. Serves 4 people. Serve right away. Just cut the stems/leaves off and wash the beetroot well. It will be interesting to see how they both turn out; the country beets and city beets. Whisk together lemon juice and salt in a small bowl, then add oil in a slow stream, whisking until combined well. Look super delicious! Then plate the greens. I hope you give this a try! Amazing! I made it for Valentine s Day (cut the beets into heart shapes) and made it again with chicken for a main dish salad. I whipped up a simple salad dressing– olive oil, rich balsamic vinegar, real maple syrup (not the imitation pancake stuff! I’ve been laughing about it ever since. The feta is salty enough. Drizzle more dressing on top and serve. … Beets are the new brussel sprouts over here. Let them cool and then slip the skin off using gloves or paper towels to protect your hands from colouring. LOL! Cut the stem end and the root end off. Serve your salad immediately, and enjoy! Directions Line a rimmed baking sheet with parchment paper and add the beets. Cut stems and leaves from beets. This salad starts with roasted beets, which are cut into wedges and go in a bowl along with lettuce, avocado, feta cheese and pecans. A full batch of dressing was just right for a half recipe of salad. For candied pecans, add a pinch of cayenne pepper to 1/4 cup of maple syrup. The original recipe is amazing as well. In a small bowl, add olive oil, balsamic vinegar, Dijon mustard, garlic powder, pepper and whisk with a fork until well combined. Enter your email address to follow this blog and receive notifications of new posts by email. This looks yummy. When I served my beet appetizer to Chef Jamie, a weekend guest, his eyes immediately opened wide. Roasting makes them very tender (but not mushy) and the vinaigrette adds just enough tartness to brighten the earthy flavor. It always surprises me how many people have never tried them. Beets for some reason have always remained a mystery vegetable for me to try! Single Servings: refrigerate what you don’t plan on eating. Place on baking sheet and roast in 400 degree oven for one hour. Thanks Angela! This salad … This salad was excellent. ), and lemon juice for brightness. I had no idea making candied walnuts was so easy I m glad I tried it. Thanks Chris. How to roast beets Give them a try Robin…our kid palates change a lot as we grow and what we loved (or hated) then is often not the same now. Rinse the beets and cut off the greens, saving them for another use. The beets may be boiled or roasted in the oven or slow cooker. I grew up in a Scandinavian cuisine. I don’t guess I’ve actually ever had beets now that I think about it! All these changes were made only because I make the recipe so much that I needed to change it up a bit. 4 oz (113g) arugula (or your green of choice) 2+ ounces (56g) crumbled feta cheese. I really enjoy beet salad, especially when paired with goat cheese. Mix gently with tongs until well combined. For this easy vinaigrette, just mix the olive oil, balsamic vinegar, lemon juice, dijon mustard, garlic powder, salt and pepper well. Top with crispy fried onion strings if desired and serve. Make the dressing: Combine the oil, balsamic, lemon, maple syrup, salt, pepper, dijon, and garlic in a jar. ( Log Out /  Until next time, keep marching to your own spicy beet! If you prefer the tang of goat cheese, that would also be lovely. Toss the beets and pomegranate seeds in the dressing and place this mixture on the ends of  endive leaves. The goat cheese is missing from the ingredients list but it s definitely worth including! Then I layer on the feta and pecans but do not toss them. I love that you can roast the beets ahead of time and put them in the fridge, then just take them out when you are ready to use them. Serves 8 This year, I decided to grow beets in my balcony pots in Toronto. Something new coming up on my next blog. Drizzle beets with olive oil, and sprinkle with salt and pepper. To plate the salad, lay naked sprouts down, top with apples and roasted beets, finish with candied pecans and crumbled feta. Toss the 1/2 cup of pecans in the syrup and roast in the oven on a parchment lined baking sheet at … Have you tried beets, either fresh or from a can or jar? I will still faithfully plant them in the north country by the lake. A healthy roasted beet salad with feta and roasted walnuts, drizzled with a homemade vinaigrette. And while some canned or jarred beets can be tasty, they are not the same as preparing fresh beets yourself. But “beeter” beware, as my husband found out, beeturia is a real thing! I am loving that vinaigrette recipe!!!! Hint: chop and freeze the greens if you are not using soon. Keeping the post to reference for the next salad!! Layer beets on top of greens. Scrub beetroot well, Cover cutting board with parchment paper then slice off root and stem ends of each beet. Once they come out of the oven and cool for about 30 minutes (until they are comfortable to handle) you can easily peel the skin off and slice or chop (again with parchment paper on the cutting board). Welcome to A Slice of Spice, where we are sharing delicious food, fun facts and kitchen hacks, family togetherness, unique ideas, travel adventures and nostalgic journeys to the past with a bit of southern fun and quirkiness. 1. Beet, Feta and Walnut Salad: I usually complain about salads but this one is exceptional. I guess we all have that certain “something” that our body says “nope” to. Mix remaining vinaigrette into roasted beets. This beet and feta cheese salad recipe could not be simpler to make, and the result of a beet salad packed with sweet, citric, and salty flavor make it a perfect gluten-free, vegetarian, side dish all … They just seem to go with so much! I love beets! No eye of newt? I keep debating the Insta Pot…I had a pressure cooker that I just never used…it was always more trouble then it seemed worth the effort. Spring greens are tossed with candied walnuts, feta, pears, and topped with the best salad dressing you will ever put in your mouth in your entire life. Optional: You can toast your pecans in the oven for about 10 minutes, leave them untoasted (healthier but not as tasty) or candy them (not as healthy but yummy!) View pages/Simplysplendidfoodcom/355081634687086?fref=ts’s profile on Facebook, View simplysplendidfood’s profile on Instagram, View simplysplendidf’s profile on Pinterest, View UCPAX_SavQVWEwdJKe805qLA’s profile on YouTube, 5 Reasons Why Ionisers Are the Best Way to Make Alkaline Water. Thank you Douglas. It is "Wow, that was amazing, I want more" good. Get our latest posts straight to your inbox! When they are done you open the foil and throw it away…no clean up! . Very good receipe. 3 cups baby arugula or other tender greens(like watercress, baby spinach, etc.) I used champagne vinegar (gluten free) and red butter lettuce. Combine ingredients for the salad dressing. Layer the beets on top of the greens. You will love this salad! Haha. This will be delightful I can already tell. Me too! Let me know how they turn out! Quarter beets and put on a plate. Canned, jarred roasted, I do not care! Cook at 300 degrees for about an hour, stirring every 15 minutes. 2 tablespoons extra virgin olive oil This salad looks and sounds absolutely delicious! While growing up, I would open the fridge and often see wonderful surprises like smoked eel!