There have been so many beautiful local vegetables (and flowers) at the farmers market over the past few weeks. I’ve started to cook some veggies that I’ve never made before, beets and cabbage to name a few. I ‘googled’ beets until I found a few recipes that sounded good, combined them, and added a few ingredients. I’ve made this a couple of times now and think it’s perfected and ready to share. Thankfully we made it to the market this morning before the rain started. Then as Morris and I were stuck inside all afternoon, it was a perfect time to make and enjoy this salad, which is, by the way, Morris approved!
4 Large beets
1 small purple onion (chopped)
2-3 cloves of garlic (chopped)
2 tablespoons olive oil
3 tablespoons of feta cheese (crumbled)
freshly ground pepper
Fill medium pot with water, bring water to a boil. Cut off greens and roots from the beets. Cut into 8 pieces each (do not peel). Add beets and boil until soft to fork (about 45 minutes).
Meanwhile, heat olive olive in a skillet over medium heat. Sauté onions and garlic until translucent. Put the mixture in a bowl and refrigerate until cooled. Toss in crumbled feta cheese.
Once beets are soft to fork, strain and rinse them under cold water, then allow them to cool fully. Peels will easily rub off.
Arrange beets on a serving dish. Top with onion, garlic, and feta cheese mixture. Drizzle with balsamic vinegar. Season with freshly ground pepper. Serve at room temperature. Enjoy!