Beet Salad with Orange and Feta Cheese
We’re all fully vaccinated and starting some sort of normal again.
So — the cousins are coming for the long Memorial Day weekend. It’s supposed to rain — so probably no outdoor grilling or eating!
And one of the cousins can no longer eat beef, veal or lamb. There will be lots of fish on the menu.
What to serve for side dish?
Cole slaw for sure. I have several versions, both parve and dairy.
Vegetables. Like these carrots, which everyone loves.
Salads. Like this one, chock full full of vegetables.
And this beet salad, which is tangy with feta cheese (you can use goat cheese) and is also amazingly refreshing because of the orange.
To all who observe —- have a good Memorial Day weekend.
Beet Salad with Orange and Feta Cheese
3 large or 6 small beets
1 navel orange
3 medium scallions, chopped
1/4 cup crumbled feta cheese
2 teaspoons grated fresh orange peel
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
Preheat the oven to 400 degrees. Scrub the beets, then wrap them tightly in aluminum foil. Place the package on a baking sheet and roast the beets for 40-70 minutes, depending on size, or until they are tender when pierced with the tip of a sharp knife. Let cool, then unwrap and peel the beets. Cut the beets into bite size pieces and place them in a bowl. Peel the orange, remove the pith and cut the flesh into bite size pieces and add them to the beets. Add the scallions, feta cheese and orange peel and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients to coat them with the oil. Add the vinegar and toss again. Spoon the ingredients into a serving bowl and scatter the parsley on top for serving.
Makes 4-6 servings