Use red, candy-stripe, yellow beets, or a combination. A touch of honey highlights the beets’ natural sweetness. Mint or Italian parsley can be substituted for the basil. A scoop of this dense salad would be good over mixed seasonal greens – add a slice of crusty bread for a light summer lunch.
Ingredients:
- 2 bunches beets (10-12 medium-sized)
- 2 Tbsp balsamic vinegar
- 1/4 tsp salt
- 1 Tbsp dijon mustard
- 2 tsp honey
- 1/4 cup olive oil
- 1/2 cup toasted walnuts
- 1/3 cup crumbled feta cheese
- 2 Tbsp chopped fresh basil
Preheat oven to 350°. Wash beets and place in a baking pan along with 1/4 cup water. Cover tightly with foil and bake 1 hr, or until tender. Let cool for a few minutes, then slip off peels with your hands while rinsing under cold water. Slice or cube beets. Whisk together balsamic, salt, mustard, honey and oil, and mix with the warm beets. Gently fold in toasted walnuts, feta and basil, and serve warm or at room temperature. Serves 6.
- courtesy of Lone Hawk Ranch