Summer is here in the northern hemisphere, providing us with a smorgasbord of delicious flavors. We enjoy our juicy tomatoes, sweet corn and endless bounties of zucchinis, leaving the humble beet overlooked. But, the beet should not be forgotten. After all, it is quite a spectacular vegetable – sweet, crunchy and nutrition-packed. This salad recipe takes full advantage of the often forgotten, but always delicious beet, and mixes it with the unlikely flavors of rosemary and orange. Even though it requires the oven, it is still cool and refreshing, making it perfect for a summer meal with someone special.
The Beets
6 medium beets
½ sweet onion, sliced
1 TBSP olive oil
½ tsp minced fresh rosemary
Juice from ½ a medium orange
1 large clove garlic, minced
Salt and pepper to taste
The Dressing
2 TBSP sour cream
1 TBSP milk
½ tsp minced fresh rosemary
1 small clove garlic, minced
1 tsp orange juice
Salt and pepper to taste
The Additional Ingredients
2 cups mixed lettuce
½ orange cut into chunks
2 TBSP walnuts, chopped
2 TBSP feta cheese
Step 1: Combine all the ingredients for the dressing & mix well
Allow the flavors to meld in the refrigerator for at least an hour.
Step 2: Boil your beets
They should be boiled until their skin easily rubs off. When they reach this stage, rub the skin off.
Step 3: Cut your beets into eighths
Step 4: Combine the beets and all the other ingredients (for the beets) in a bowl
Mix well and allow the flavors to mellow for at least an hour.
Step 5: Preheat your oven to 400 C / 200 F.
Step 6: Place the mixture on tin foil and make a packet from the tin foil
Step 7: Bake the beets for 15 minutes in the packet
Step 8: Open the packet and spread the beets out
Step 9: Roast for 20 minutes, or until the edges of the beets are slightly charred
Step 10: Plate your salad
Start with the lettuce, sprinkle the walnuts, oranges and feta over the lettuce, top with the beets and then add the dressing.
A Garden Gone Wild 