A salad of honey balsamic beet greens with toasted seeds and baked feta

October 6, 2012

I think deliveries from Home Organics have converted more than a few of you to the joys of beetroot. Slow roasting has banished all those awful memories of pickled slices that used to feature in that abomination known as the Irish salad circa 1982.

But what about the leaves? Or beet greens as the Americans call them. You don’t see them that often because they don’t last that long. But if you do get your beets with the greens attached be sure and make the most of them. Not only are they delicious in all kinds of salads and completely gorgeous to behold, they are packed with vitamins, minerals and antioxidants. For a super cleansing juice guaranteed to leave your insides gleaming try a few handfuls of the leaves (stems and all) with an apple, a piece of ginger and 2 of this week’s satsumas. You’ll feel like new.

This week’s recipe is so simple. I made it during the summer when we had a glut and I needed to make lunch fast. Beet greens can be bitter so I used a honey dressing with some balsamic for body and flavour. Lots of toasted seeds for crunch then a slab of baked feta as the main event. Ready in under fifteen minutes……

A salad of honey balsamic beet greens with toasted seeds and baked feta

You’ll need:

1 bunch beet greens

1 handful each of sunflower, pumpkin and sesame seeds

1 block feta (200gr)

Dried oregano

For the dressing:

4 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon runny honey

Maldon sea salt

Heat the oven to Gas mark 5/190 degrees. Sprinkle the feta with a little oregano and a few grindings of coarse black pepper then drizzle lightly with olive oil. Wrap in tinfoil and place in the oven and bake for 10 -12 minutes until soft.

As the feta bakes, wash and dry the beets then chop the stalks into  1- 2 cm pieces then the leaves to whatever size pieces you’d like.

Roast your seeds by placing them on a dry pan over the heat until they start to change colour and you can smell them lightly toasting. As soon as this happens take them them off as the next step is burnt (this is the voice of experience talking).

Toss the seeds with the leaves then add the dressing. Top with the cheese and serve immediately.

Have a brilliant weekend,

Sarah

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One Response to “A salad of honey balsamic beet greens with toasted seeds and baked feta”

  1. margaret Says:

    I like pickled beetroot. Be careful with the beet greens lots of oxalic acid. Sparing is the way to go


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