Beets with Feta and Basil

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Over the last year or two, I’ve become really REALLy obsessed with beets.  Golden beets, rainbow beets and the elusive chiogga beet (candy cane beet).  I love them roasted, steamed, raw and use the tops for salad greens.  Luckily, Dario loves them too, so doesn’t get fed up with having some form of beets at least 2-3 times per week.  Did I mention I love beets?  They are my official, favorite vegetable of all time.

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beet salad, roasting beets, beets and feta, salad recipes, beet recipes I find that beets are awesome for a variety of reasons – one they have a slightly sweet yet earthy flavor.  Two, they are good hot and cold.  And three, they are probably the most magnificently colored vegetable I’ve ever seen!  Look at them up there!  Neon yellow.  Deep and brilliant magenta.  And if you’ve ever seen those candy cane beets, red and white striped?!  There aren’t too many other veggies out there that have that uniquely saturated color.  They are just begging to be sliced up to reveal their inner beauty.

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beet salad, roasting beets, beets and feta, salad recipes, beet recipes Ok, so maybe my obsession is really an infatuation.  But out of all things to be obsessed with, vegetables are pretty harmless.  At least I think so.  Usually, I steam up a batch of golden and red beets on the weekend and then just toss them into salads or serve them with a little salt and pepper as a side with dinner.  But every now again, I feel like getting a little more creative with these brightly colored roots.  Like adding in crumbled feta, basil and toss the whole thing with balsamic and olive oil!  OK maybe that’s not super creative, but it’s definitely delicious – that’s for sure.

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beet salad, roasting beets, beets and feta, salad recipes, beet recipes I went with a pretty simple dressing for this beet and feta salad because I really wanted the sweetness of the beets to shine through.  Also, I used a “white” or clear vinegar so the golden color stayed nice and bright for presentation.  But you could use your favorite oil based dressing, add any type of cheese or herb and it would turn out to be a great side dish!  Try it and let me know if you become beet obsessed!

Rainbow Beets with Feta & Basil:

Ingredients:

  • 4-5 golden beets, steamed and quartered
  • 4-5 red beets, steamed and quartered
  • 1/2 cup crumbled feta cheese
  • 1/4 basil, sliced into thin ribbons
  • 1/2 tsp salt and pepper
  • 3 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar (or white wine vinegar)

Instructions:

  1. Place the yellow and red beets in separate bowls – I toss them separately with the dressing because the red beets will stain the golden beets very quickly.
  2. Mix together the salt, pepper, vinegar and olive oil in a small bowl.  Divide in half and toss each bowl of beets with the dressing.
  3. On a large serving plate or bowl, gently add in both sets of beets and sprinkle feta and basil ribbons on top.  Serve at room temperature.

PS:  Watch out when you’re using red beets – they’ll stain everything they touch!  Including fingers!

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