Saturday, May 28, 2011

Beets with feta

Beets with Feta

2 pounds of beets
1 tablespoon of olive oil
1 teaspoon of white wine vinegar or rice vinegar (I had apple cider vinegar)
1 teaspoon of red wine vinegar
pinch of sea salt
pinch of freshly ground black pepper
1/3 cup of feta cheese
1 tablespoon of fresh mint, chopped

In a large pot, boil the beats until they are tender enough to be pierced with a fork - about 30 min-1 hour, depending on the size of the beets used. When the beets are done, remove them from the heat and let them cool. Remove the skins and cut into wedges.

To make the vinaigrette, in a small bowl whisk together the oil, vinegar and salt and pepper. Arrange the beets on a platter and drizzle with the vinaigrette. Sprinkle with the cheese and fresh mint. Serve 4 - 6 people.
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