Recipes
Roasted Beet Salad
From Foodsmiths
DATE: Monday, August 30th, 2010
Ingredients
- 900g (1kg) local beets
- 1 cup 9250ml) shredded local red cabbage
- 1 cup (250ml) shredded local carrots
- 4 local green onions, thinly sliced (both white & green portions)
- 2 tbsp (30ml) chopped fresh local dill or 5ml (1tsp) dried dill
- 2/3 cup (150ml) crumbled local feta cheese
- 1/4 cup (60ml) rd wine vinegar
- 1 tsp (5ml) dried mustard
- 2 tbsp (30ml) canola oil
- 2 tbsp (30ml) water
- 1 tbsp (15ml) local honey
- 1/3 cup (80ml) toasted sunflower seeds
- Optional salt and freshly ground black pepper to taste
Preparation
- Wash beets, cut away tops and tails.
- Wrap in foil and bake preheated 375F (190C) oven for approx 45-60 mins or until just tender.
- Unwrap and let cool and peel under running water.
- Cut into 1-inch (2.5cm) chunks & place in large glass or ceramic mixing bowl.
- Add cabbage, carrots, green onions, dill & feta cheese and stir gently to combine. Set aside.
- Place red wine vinegar in a small bowl, add mustard and whisk with fork or whisk to combine.
- Add oil, water & honey and continue to whisk.
- Pour over beets and other vegetables and stir.
- Garnish with toasted sunflower seeds.
