I love buying beets from the farmer's market. Each year, they come into the market and they are the one vegetable that you can count on all the way till fall.
I've made several different versions of this salad, but the simplest is still my very favorite.
Ingredients:
Beets
Feta
Toasted walnuts or pecans or pistachios/chopped
Orange muscat champange vinegar (Trader Joes brand)
Olive Oil
First clean and trim the beets. Remove greens (good for sauteing later) and root. Wrap beets in aluminum foil after rubbing beet with olive oil. Wrap beet and bake at 350 degrees for about an hour, or till forks inserts easily.
After beets cools a bit, rub skin off under running water till smooth. Chop beets into cubes and refrigerate till cool. In bowl put beet cubes/crumbled feta and roasted chopped nuts. Splash with vinegar just enough to add a little flavor but not to make contents soggy. It's a great lunchbox salad and lasts in fridge for a few days. Easy is an understatement here.
I've tried two versions, one with the vinegar, dijon mustard and olive oil mixed together but I still find the best is just plain old vinegar.
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