This beet and feta salad recipe is well scaled up or down, and has 3 distinct components—the beets, the greens, and the garnish of feta and nuts—that make it immediately interesting.
This recipe asks for a little bit time planning, however that shouldn’t put you off making it. For those who begin this the night earlier than, you may roast the pumpkins seeds whereas the beets are roasting and set them apart (a full batch of nuts permits you to sneak a snack with out guilt!). I felt the roasting time was overly optimistic until you had tiny tender beets (at 1 hour my medium beets had been nonetheless on the agency facet and in addition extra work to peel, so I’d price range greater than an hour for roasting).
The recommended marinating time of the beets is 2 to 12 hours, but it surely didn’t endure within the least being given 14 to fifteen hours, and since my half batch of beets was nonetheless in extra of what I wanted for two individuals, I saved the half quart of beet wedges with the marinade I had reserved and returned them to proceed to marinate a bit extra, gently, till one other meal.
Since watercress was not available, I used a wild arugula (rocket) for the same peppery be aware. Good mȃche would work superbly as nicely. Wash and spin dry whichever greens you utilize as completely as doable.
Salad dressing is a pleasant steadiness and whizzes up superbly within the blender, but when it sits in a single day within the fridge, you’ll need to shake it up. I needn’t have nervous in regards to the uncooked onion being dominant—it was nicely balanced and the slight sweetness labored with the peppery greens and earthy beets.
I roasted the beets individually to protect coloration, however because the marinade was not a big quantity, I used to be undecided dividing the marinade would work, so I made a decision to throw artwork path to the facet and marinated each the crimson and golden beets collectively and accepted the colour bleed as a part of the appeal.