Beet salad with feta


A lovely bunch of beets

I made this dish for myself because my husband doesn’t love beets the way I do, nor does he like red onions. He was surprised (as was I) at how much he loved it, devouring his portion and even digging in the bowl for seconds. He said the red onions tasted mild—maybe the acidity of the orange juice tempered the pungency of the onions. Whatever the case, I love this salad and I’m glad it lasts a few days so I can snack on it.

 N.B. Titan Foods in Astoria, Queens, sells a wide variety of feta cheese. It’s fun to taste the different varieties; I happen to like the Bulgarian.

Beet salad with feta

Serves 4, but I make this amount and eat some for lunch the next day

4 medium beets

1/2 cup red onion sliced thinly

1/3 cup extra virgin olive oil

1/3 cup orange juice

sea salt and ground pepper to taste

1/2 lb of your favorite feta choice (try to avoid the already crumbled version found at the supermarket; it’s tasteless)

Make the beet salad

Roast beets in the oven for about 45 minutes or until soft. 

Add onion

In a separate bowl combine oil, orange juice, and salt & pepper. add to beets.

Cut or crumble feta and add to salad. 

Serve alone or as a side dish.

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