Using your garden for fresh produce and beautiful meals all season long is something I get so excited about. Beets are ready right now to enjoy. Here’s a great little recipe that looks fancy, gourmet, but super easy to make. If you don’t have a garden, grab some beets the next time you are at the store. Roasting them is my favoite way to eat them. Delicious. Thank you Studio 5!
Roasted Beet Salad
2 lbs. fresh beets, peeled and diced
½ tsp. garlic powder
Salt & Pepper to taste
½ red onion, sliced thin and pickled (optional)
1 handful arugula
Herbed Creamy Feta (below)
Candied Pistachios (below)
2 tbsp. Napa Valley Olive Oil for garnish
Preheat your oven to 425 degrees. Prepare your beets. It’s messy- wear gloves & an apron for sure! Peel and dice the beets. Layer on a lined baking sheet, season with salt and pepper generously and ½ tsp. garlic powder. *Tip-Beets need flavor.
Roast for 30-35 minutes until fork tender and edges are golden.
Make your feta & set aside. Then make your candied pistachios.
Assemble your salad. Layers of beets, arugula, creamy feta and pistachios. Red onion is of course possible. Drizzle with Napa Valley Olive Oil. Serve room temperature or chilled. Great both ways.
Herbed Creamy Feta
4 oz. feta (I love Greek Feta from Walmart)
1 tbsp. heavy cream
1 tbsp. fresh Greek oregano or freeze dried oregano
1 tbsp. fresh Basil or freeze dried basil
In a small bowl, mix together the above ingredients and let sit for 10 minutes before using.
1/3 cup pistachios, shelled
2 tbsp. brown sugar
2 tbsp. water
½ tsp. cardamom
In a small saucepan, combine these ingredients and stir until sugar is dissolved, nuts are fully coated. Simmer on low for 4- 4 1/2 minutes, stirring occasionally. Pour onto a parchment lined baking sheet in a single layer to cool slightly before using. The pistachios will be so hot. After they cool, you can break any clumps apart with your hands.
Happy harvesting! xo