Skip to main content

Beet greens, feta and apple salad





A wildly crunchy, flavorful and sweet salad that’ll liven up any meal.

  • YIELD: SERVES 4
  • PREP TIME: 15 MINUTES
  • COOK TIME: 1 HOUR

Before I knew anything about anything, I used to throw away those gorgeous green and red stalks that came "free" with my purchase of beets. Matter of fact, I would ask the grocer to cut them off for me right there in the store so I didn’t have to deal with messy stalks hanging out of my bags.

Now that I’ve started hanging out with health nuts and absorbing their wisdom through osmosis, I’ve learned that messy stalks are my friends. And when I turn those messy stalks into some seriously appetizing salads, everyone’s my friend.

INGREDIENTS

    For salad:

  • 1 bunch of greens
  • 3 small beets
  • 1 Honeycrisp or Gala apple
  • 1/3 cup walnut or pecan pieces
  • 1/3 cup crumbled feta

    • For dressing:

  • 1/3 cup maple syrup
  • 1/4 cup rice vinegar
  • Dash ground cloves
  • Dash cumin
  • Dash black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Himalayan sea salt

DIRECTIONS

Preheat oven to 425° F. Wash beets, and place in a high heat baking pan. Cover and bake until soft, about one hour.

Meanwhile, wash and slice the beet greens and apple.

Whisk together dressing ingredients.

When beets are cooked, slip off skins and slice into wedges or julienned slices.

To assemble salad, place beet greens in a large bowl, then add beets. Sprinkle with apple slices, walnuts and feta.

Drizzle a light amount of dressing over salad, and toss gently.

Labels:

Comments

Post a Comment

Popular posts from this blog

Spanish omelette

  Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g  new potatoes 1  onion,  preferably white 150ml extra-virgin olive oil 3 tbsp chopped  flat-leaf parsley 6  eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer.   Cut  them into thick slices.  Chop  the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a  colander   into a large   bowl  (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a  sp...
Post a Comment
Read more

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!
Post a Comment
Read more

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more