Furr Member Diary Week #12


Beet Salad with Basil & Feta 


  • 3 medium red beets, tops removed and scrubbed
  • Extra-virgin olive oil
  • 1 orange
  • 1/2 tablespoon salt
  • 1/4 cup chopped basil
  • 4 oz Feta cheese


Preheat the oven to 400 degrees F.

Place beets in baking pan. Drizzle olive oil and salt over the beets. Wrap foil over pan, and slit a few holes in the foil. Roast until a knife inserted into the beet meets no resistance, about 45 minutes to 1 hour and 15 minutes. Put beets in bowl of water and rub the skins off, with hands or a paper towel. (This can get messy. Wear an apron.)

Cut up beets into 1/2 inch cubes and add a dash of salt. Juice the orange into a separate bowl and strain out pulp. Add juice to beets, then basil and feta. Serve at room temperature.


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