Salad
2 - 4 servings
40 minutes
1 hour 10 minutes
Chef Ida Rodriguez
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon garlic - minced
7 medium organic beets
1 cup water
2 tablespoons capers, chopped, drained
3/4 cup feta cheese, crumbled (about 3 ounces)
Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water.
Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes.
Peel beets while warm.
Cut beets in half and slice thinly.
Transfer to large bowl.
Mix in capers and 1/4 cup dressing.
Season with salt and pepper.
Arrange beets in center of platter, sprinkle with feta. Drizzle with any remaining dressing.
