Prep time: 45 minutes,
Cook time: 30 minutes
1 pound of red beets
1 pound of golden beets
¼ cup feta cheese
1 cup microgreens or baby greens
½ cup extra-virgin olive oil
Kosher salt, to taste
Preheat oven to 400° F.
Place beets on roasting pan or a flat baking sheet. Drizzle with
a bit of extra-virgin olive oil and sprinkle with kosher salt.
Roast for 30 to 45 minutes, depending on size and the desired
doneness. Test for doneness after about 30 minutes of
cooking by piercing the largest beet with a knife. If the knife
easily enters the beet with only a small amount of resistance,
After cooling for 20 minutes, slip the skins off the beets by
hand. You can use a paring knife on any stubborn spots. Just
be careful not to cut away too much beet.
Cut the beets into ½-inch dice and toss in a stainless steel
mixing bowl with enough olive oil to coat them.
Cut the lemon in half and squeeze the juice of about half of it
into the bowl, gently stirring to combine and checking the
flavor as you go.
Season to taste with kosher salt and whisk together 3 tablespoons
olive oil and 1 tablespoon lemon juice. Toss the
greens in this dressing in a separate bowl.
Spoon the beet mixture onto the center of a salad plate and top
each portion with about 1 tablespoon of crumbled feta cheese
and about ¼ cup of the dressed greens. Serve right away.