Beet and Feta Cheese Salad

I tried this recipe recently and wanted to share it with you.  I would recommend chilling the salad before eating.  This is a nice refreshing recipe.

4 beets, cooked and sliced (or 1/2 small can of beets, sliced)
¼ cup chopped red onion
3 tbsp. olive oil
1 tbsp. herbed vinegar (I used regular white vinegar)
1 tsp. dried thyme
1 tsp. dried marjoram
½ tsp. dried rosemary
¼ cup crumbled Feta cheese

In a salad bowl, toss beets and red onion together.  Set aside.

In a small jar with a tight-fighting lid on a small bowl, combined oil, vinegar, thyme, marjoram, and rosemary.  Shake or whisk together until well mixed.

Pour dressing over beets and onion. Toss gently to mix.  Sprinkle with Feta cheese.

Substitute:  One can beets (540 mL) sliced beets for fresh beets.

Add:  2 cups sliced pears or apples; or 1 cup chopped orange wedges.

Source: The Healing Herbs Cookbook, Pat Crocker, Pg. 93

 

Update:  I made this salad again tonight but I made a couple of changes.

I added:

  • 1 apple cut into small pieces
  • 1 tbsp. mall drizzle of red wine vinegar

Since I had used regular white vinegar (not herbed vinegar which I don’t have) the first time and I tried red wine vinegar this time and it was delicious.

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Pickled Red Onion

This is an excellent addition to sandwiches or even turkey (if you don’t like cranberries).

PICKLED RED ONION

Bitter orange juice (or substitute: 1/4 cup each grapefruit juice, orange juice, lime juice, and white distilled vinegar) (I used the juices I had in the fridge (mango, orange, with lime and white vinegar)
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon Kosher or sea salt, or more to taste
1 large red onion, or 2 cups, thinly sliced
1 banana pepper, roasted, and finely sliced or chopped
2 bay leaves

Place the bitter orange juice (or its substitute or plain vinegar) in a mixing bowl along with the black pepper, allspice and salt. Mix well. Incorporate the red onions and bay leaves.

Char the pepper on a foil covered pan in a 400F oven.  Turn it once or twice, until its skin has lightly charred. Incorporate in the onion mix.

Toss well and let the mix pickle at room temperature anywhere from 1/2 hour to 2 hours, cover and refrigerate. It will keep in the refrigerator in great shape for 2 weeks.

Source:  © 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED
http://www.patismexicantable.com/2009/12/pickled_red_onion/

PS There was a suggestion on the website:
Just so everyone knows, if you want to “make” bitter orange juice using Pati’s recipe, (1/4 cup each juice) is essentially the combination of the juice of – 1 grapefruit, 2 valencia Oranges, 4 limes and 1/2 cup of distilled white vinegar