Wednesday, May 02, 2012
Beets For Dinner, Why Not?
First of all don't you love the color combination here? Makes me want to get my dye stuff out and try and make a fabric that has these colors.
Roasted Beet/Pear/Feta Salad
3 or 4 large beets, peeled and cut into less than 1" thick cubes or slices
1 firm Bartlett pear sliced
1 package crumbled Feta cheese, maybe 8 or 10 ounces
1 big red onion sliced
Pre-heat oven to 425F.
Peel and cube the beets, lay out on a roasting pan , drizzle with olive oil, sprinkle with salt, pepper and dried thyme. Roast for about 30 minutes, or until tender.
While the beets are cooking, cook the sliced red onion in the olive oil until slightly caramelized
Slice the pear into thin wedges
When the beets are cooked, place in a heat-proof serving dish, toss in the onion and pear as well as the Feta cheese. Mix and toss well. Serve when still slightly warm. The pears will cook just a little bit absorbing the heat from the beets and the Feta will melt just a bit as well.
The only hard part of making this is making sure you clean up after yourself after cutting up the beets, the bright pink juice tends to get everywhere and it can stain so be careful.
This is so rich and tasty and filling and sweet and savory and just plain yum. I made it when my teenager and his friend were agitating for dinner and they both scarfed it up and had seconds. It's based on something I had recently at a very fancy restaurant and thought the combination of flavors was too good not to try and recreate. I am not someone who has always loved beets, but I'm now happy to call myself a beet-lover. Maybe you will be too if you try this. Let me know if you like it!