Roasted Beet Salad

Roasted Beet Salad

Source:
rec.food.cooking

I mentioned a couple weeks ago about a recipe I had for a roasted beet
salad and I got a lot of e-mail asking me for the recipe. It was found
in the February issue of Bon Appetit but I can not find my issue
anywhere so I will post the variation that I am doing of the same
recipe. I made this salad again for a dinner party tonight and it went
over grandly once again. I really LOVE this. If you like beets you will
probably love it to.

Roasted Beet salad

About 6 beets peeled
1/2 cup of feta cheese (maybe other crumbly goat or sheep cheese will
substitute, I like it really sharp, the more aromatic the better)
2 T capers, drained
2 stalks of scallions chopped thinly (or red onion if you prefer)
1 head of red leaf lettuce

Dressing I
Juice of 1 lemon
red wine vinegar
oil (I use olive)
1 clove garlic
salt/pepper

Dressing II (another idea)
balsamic vinegar
olive oil
Juice of 1 lemon
garlic clove
salt pepper
1 T of Major Grey's chutney
(blend in blender)

Peel and roast beets in the oven (about 40 minutes in foil as for baked
potato) or microwave first and then roast on the coals wrapped in foil
(as we did for a barbeque). Cool and slice the beets, set aside.
Prepare the dressing. Mix the capers, scallions, beets together toss
with dressing. Wash lettuce and toss with the dressing you choose.
Arrange on a plate with the beets mixture on top. Sprinkle the feta
cheese.

We served this most recently with roasted herbed potatos, grilled fish
and chicken with a mango salsa.

Birgitte