Local and Seasonal Recipes, Menus and More
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INGREDIENTS 3-4 beets, preferably red, roasted and peeled 1/2 teaspoon lemon zest 2 Tablespoons lemon juice 2 Tablespoons honey, preferably orange blossom Pinch salt 2-3 ounces feta cheese, sliced if possible DIRECTIONS Slice each beet in half lengthwise and then slice each half into 4-6 thin wedges. Toss beets with zest, juice, honey and salt. Cover bowl with a towel and let beets sit at room temperature for at least 30 minutes. Before serving, toss beets again to distribute dressing. Serve on individual plates with a slice or two of feta. Salad may be chilled before serving. Cover and refrigerate leftovers. SERVING SUGGESTION Place dressed beets on red and green leaf lettuce or salad mix. Top with toasted, chopped pecans and crumbled feta. Serve with a lemon wedge and pass the red pepper flakes. Copyright © 2019 Stefanie Samara Hamblen |
