Monday, 26 September 2011

Beet Salad

Whoa! How has a whole week gone by since my last post? It's been one of those weeks. Only had time to quickly check email and facebook and then off to the races!!!

So getting back into it, I still have had lots of beets to use up. After going to a new little cafe that recently opened up where I live, I was inspired to make a beet salad using an ingredient you wouldn't expect to go so well with beets: oregano. My replication was pretty similar, and it made enough to last me the week, which is great to do since they do last a little longer than your average salad.

Here's my recipe:

5-6 whole beets
1/4-1/2 cup thinly sliced red onion
3 tbsp good olive oil
1-2 tbsp red vinegar
1 tbsp dried oregano
salt and pepper

Optional: crumbled goat cheese or feta

So I simply boiled the beets until they were fork tender. I let them cool down and then peeled them, which is so much easier when they are cooked. I cut them sort of like you would potatoes for a chunkier french fry. 

Then it was all about dumping the ingredients in and tossing them up.

I 've been eating then both with and without the optional cheese, but honestly, I'm not sure which I like better. You can't really go wrong with goat cheese, though, can you?

That's all for today, have a great one!

1 comment:

  1. This is just one of the best salads of all time!!! I was raised on beet salads from my mom and love them to this very day! One of the greatest things about Med. cuisine is it's delicious simplicity!