RECIPE IDEA: Roasted Beet Salad with Feta
Don here, telling you about a tasty Roasted Beet Salad with Feta. It’s early summer and my favorite root vegetable is freshly picked beets by the organic farmers in the Shenandoah Valley. This entailed a trip to the Harrisonburg Farmer’s Market to fetch beautiful, dark-red beets. This recipe idea came from the Kitchen Chronicles column in the Daily News-Record a few years ago.
Lois made Roasted Beet Salad again early this week. This time, she cooked the beets on top of the stove a day or two earlier, diced them, and then roasted them at a high temperature on the outdoor grill for about 10 minutes (recipe below). Much simpler. And it avoids heating up the kitchen. It was easy and delightful. I enjoy coming home each night to her kitchen gifts. She’s the best wife I have.
Lois avoids cow’s milk unless it is certified A2 milk, which contains a different protein than most commercially produced milk because it gives her pain in her joints. When we buy feta cheese, we make sure it is made from goat’s milk because goat’s milk is always A2. Most feta in the United States is made from cow’s milk.
You don’t need any special tools for this recipe. Lois used: paring knife, medium pot, cutting board, measuring cup and spoons, wire whisk, salad spinner, and a medium bowl.