I have a produce availability guide. Why? Well, I was walking through one of those mega bookstores one day, and there it was in the discount section. A guide to fresh produce! I wanted to incorporate more vegetables into my diet and there was this book staring me in the face. So I bought it.
According to my handy guide, beets are on the list of vegetables available in March. I love beets so here’s a roasted beet salad. Enjoy!
About 3 medium beets
1 Tablespoon olive oil
Salt
Assorted salad greens
1/4 cup crumbled feta
Optional: 1/4 red onion, thinly sliced
Vinaigrette dressing
Preheat oven to 375F. Trim leafy green tops off beets and wash beets well. Rub beets with olive oil and sprinkle with salt. Roast for about 1 hour. Test for doneness by piercing with a fork–should be tender. Mix salad greens with red onion. Slice beets into strips and place on greens. Sprinkle with feta cheese. Serve with your favorite vinaigrette.
3 beets are more than you will need for your salad, but save the rest for another salad the next day, or just enjoy the remainder drizzled with olive oil and a sprinkle of salt.
Have fun working on your cookbooks everyone!
