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Salad
American
4 servings
30 minutes
10 minutes
6 beets, greens removed, washed and chopped
2 large red onions, cut into slices
8 basil leaves, chiffonade
1 cup olive oil
1 cup feta cheese, crumbled
1/2 cup walnuts, toasted and chopped
1/2 cup balsamic vinegar
Salt and pepper
Preheat oven to 400 degrees, wrap the beets in foil and place on a baking sheet and bake for 1 hour or until soft.
Open the foil but leave the beets in the foil to catch all of the juices.
Set aside.
Slice the onions and sprinkle with a little olive oil, heat the grill pan very hot and place the onion slices onto it.
Let them cook for 4 minutes or until they are scored with a nice grill mark and carefully flip them over and cook for another 4 to 5 minutes until they are soft.
Remove to a plate and let cool, then rough chop them and add them to a bowl.
Once the beets are cool, using a paper towel, gently remove the skin and chop into a large dice, and add to the onions.
In a sauté pan, heat a little olive oil, and add the chopped beet greens, and sauté until wilted, add to the beets, also adding the reserved beet juice from the foil, then add the toasted walnuts.
Once you have all the ingredients in the bowl, season with salt and pepper and add the balsamic and olive oil, and basil and toss; place on a large platter and sprinkle with the crumbled feta cheese.
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