Uses:Salad for 4 to 6 people

red beets

package of Feta cheese.

red wine vinegar or balsamic vinegar or even sherry vinegar.

Assembling the recipe:

Scrub off the beets really well to get off any sand or dirt that might still be on them. Trim off any leaves that might have come with them when purchased.

Dry them with a paper towel.

In a square of aluminum foil place the washed beets with a sprinkling of the course salt, close it around the beets making sure the seal is tight. Place in a small roasting pan and place in the middle of a preheated oven.

Roast for approx 50 to 60 minutes. This should be fine for medium size beets.

When done place the package on a plate and let cool for about an hour so they are cool enough to handle.

Open the package and with a small peering knife peel off the skin and cut into pieces. I like this a bit chunky but not too big.

Drain off the onions, and break up the feta cheese and sprinkle both over the cut up beets. Then sprinkle over the olive oil and the vinegar, salt and pepper to taste and serve chilled but not cold.

Notes:

This is another of those “it’s not really a recipe” because it really is throwing things together that just have a natural affinity for each other. The sweet beets go really well with the salty Feta. As most of you know I really don’t like the onions here and although red onions are already a bit more mild than our white ones I think they are still too strong. Soaking them in a little vinegar will help cut the sharpness and hopefully stop them from repeating well into the night.

I love beets and when they are in season my mom used to make beets with everything. The best was chilled as a salad ingredient. Wow that is a great memory.