SF Recipe #2 - Oven Roasted Beet Salad with Feta and Aged Balsamic

Picture coming soon!

So, nearly two years later, I am finally adding more of these.  Not that I have been idle, as anyone whose seen my Pinterest boards can attest!  I have not only been saving lots of recipes, though, but also making and adjusting them, too.  I'm finally motivated to start posting them because I would like to access to them when I travel, as we are planning to do in a few weeks.

One of my missions within the grand challenge of cooking/baking Sean-Friendly has been to expand Sean's palate, especially in the realm of vegetables.  Once we determine that there is little to no chance that he is allergic to a particular ingredient, I can start experimenting.  Most of the time, I am able to win him over on the first try.  This past week I was 2 for 3 - not too bad.  Here was the first "win."

Oven Roasted Beet Salad with Feta and Balsamic Vinegar

Adapted from recipes at Tiny Urban Kitchen and Scrambled Chefs 

serves 4-6

NOTE: Once beets have been coated in vinegar, they taste best if eaten right away. Likewise, the feta should be added right before eating.  Undressed, roasted beets can be kept in the refrigerator and then reheated right before they are needed.

· 4 whole beets, cut up into similar pieces (about 5-6 cups worth)

· 2 tablespoon of olive oil

· 1 teaspoon coarse salt

· 1 teaspoon fresh ground pepper

· 8 ounces feta cheese

· 4 teaspoons balsamic vinegar (aged balsamic is best!)

· Sugar to taste, if needed

· 2 tablespoons chopped parsley

1) Preheat oven to 425 °F.
2) Toss the beets with the olive oil, salt, and pepper. Roast for about 25 minutes.  Transfer to large bowl.  
3) If not using all the beets immediately, divide into two bowls—one for the refrigerator and one for immediate use. Also, figure out how much vinegar and feta will be needed immediately (half of recipe? one third? etc.)
4) If sugar is needed to sweeten the vinegar, mix these two ingredients in a small bowl.
5) Pour vinegar over the beets and toss to coat.
6) Add feta cheese and toss gently.
7) Top with parsley and/or make available to garnish at the table.
8) ENJOY!