You can never go wrong with a roasted beet salad. This recipe is extremely simple and will pair well with a robust beef or lamb dish or simply have it for lunch, on its own. The visual array of colour that comes from the beets, the red onions and the blueberry champagne vinaigrette, makes creating this dish extremely pleasing.
Red & Sweetheart Beets
Old Halifax Farmer’s Market
4 Medium Sweetheart beets
3 Medium Red beets
1 Medium Purple Onion (or to taste)
½ C Macedonia Feta Cheese (or to taste)
Lemon Zest from One Lemon
1/8 C Finely Chopped Fresh Mint
Juice from One Lemon
1/8 C Champagne Vinegar
4 Tbsp Extra Virgin Olive Oil
Freshly Ground White Pepper
I Tbsp Dijon Mustard
1/3 C Blueberry Jam or Fresh Blueberry Compote
Combine the Lemon Juice, Vinegar and Pepper. Slowly whisk in the Oil until emulsified.
Whisk in the Blueberry Compote and gradually add in the Dijon Mustard to your taste.
Alternatively, you can combine all the ingredients in a blender or a food processor and process until smooth.
Preheat oven to 425°F.
Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool. Cool, slightly. Rub off skins. Refrigerate overnight.
Cut onion and beets into ring slices. Layer beets with onions, feta, herbs and lemon zest.
Add vinaigrette, the season with salt and pepper. Serves 4-6.