Friday, December 6, 2013

Roasted Beet Salad

It's a busy day on the farm today, with Kim handling CSA prep, helping a neighbor with a flock of wandering turkeys and Ejay headed to monger some cheese. With the damp, muddy weather, how about a sweet and savory salad to take the chill out of your bones?

3 large beets
1/2 onion, sliced
2 cloves garlic
1/2 cup pumpkin seeds, shelled and roasted (pine nuts or sunflower seeds will work too)
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 cup good quality feta
salt, pepper, basil to taste

1. Par-boil your beets until the skins look like they are softened, drain, and pour cold water over and then peel them. Slice them very thin, and then into 'stick' shapes.
2. Carmelize your onions  and garlic (butter, sugar, salt) in a skillet, then throw in a medium bowl to cool. Use the same skillet to add back in your beets with a dash of olive oil and salt, pan roast them until tender.
3. Add your pumpkin seeds, your roasted beets, lemon juice, feta, basil (fresh is always best) and pepper to your medium bowl, and let all the flavors mingle.

We serve this salad slightly warm, as a side to a nice roasted meat. It's seasonal and hearty- but the key is to really balance your sour, sweet, and salty flavors to make it a home run. Adjust all your seasonings as you see fit, and spend the extra to get your favorite kind of feta.

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