The summer has flown by and we are entering the Fall Season! The Farmer's Markets are still in full swing and there are many fabulous offerings. It's not too late to pick-up some beets and try:
Ellie's Roasted Beet Salad
It's quick and simple and a tasty side for any main dish. Just follow the simple steps below.
Combine -
Roasted beets*, cubed
1/4 cup Ellie's Going Green Basil Vinaigrette
1/4 cup Feta cheese, crumbled
*Method: put scrubbed, trimmed beets in a large bowl. Toss with some olive oil, kosher salt, and whatever herbs you like - try fennel seed or thyme. Add a splash of orange juice or balsamic vinegar. Pour into a doubled foil sheet. Wrap tightly. Bake in 375 degree oven, about an hour. OK to cut up larger beets. Skins will rub off when cool enough to handle.
Serves 4
Enjoy!
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