Red Beets with Feta Cheese

This is another of those “it’s not really a recipe” recipe! But it tastes great. Although it takes at least and hour to roast beets once done they can be used for up to 4 days. So you can make them the day before.

Red Beets with Feta Cheese

This is another of those “it’s not really a recipe" recipe! But it tastes great. Roasting beets is really quite straight forward.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Course Salads, Side Dishes

Cuisine Slaws & Salads, Vegetable Recipes

Servings 6

Ingredients

  

1x2x3x

• ½ kilo red beets scrubbed well
• 1 tsp sea or course salt
• 1 tbsp olive oil
• 1 small red onion thinly sliced
• 200 gr feta

for the dressing

• 2-3 tbsp olive oil
• 2-3 tbsp balsamic vienager or red wine vinegar
• salt & freshly grated black pepper

Instructions

 

• Preheat your oven to 200°C or 320°F
• 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 raw onions 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. But if you can manage it go right ahead and use them as is. You can also substitute spring onion if you find them more digestible.

If you roast the beets ahead of time, they will keep in the fridge for up to 4 days well wrapped.

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.

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Red Beet Salad with Feta Cheese

This is another of those “it’s not really a recipe”! Sweet beets have a natural affinity with Feta cheese. They taste great together.

Red Beet Salad with Feta Cheese

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Side Dishes

Cuisine Sides, Slaws & Salads

Servings 6

Ingredients

  

1x2x3x

• ½ kilo red beets washed well and dried
• 1 tsp sea or course salt
• 1 small red onion peeled, thinly sliced and soaked with a few msk. or tbls. of red wine vinegar to take their edge off.
• 200 gr feta cheese
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• salt and pepper to taste

Instructions

 

• Preheat your oven to 200°C or 320°F
• 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 well 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 open the package on a plate and let cool for about an 15 minutes so they are cool enough to handle.
• With a small peering knife peel off the skin and cut into bite size pieces or slice. I like this a bit chunky but not too big.
• Drain off the onions and dry with a paper towel. 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 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's a great memory.

Tried this recipe?Let us know how it was!

The post Red Beet Salad with Feta Cheese appeared first on .

Coleslaw

This is a classic Coleslaw, perfect for summer barbecues. A good recipe for picnics and an absolute for the  American Diner classic, a Burger deluxe. Check out my recipe for Quick Pickles to go with your burgers. This is also a great side dish for pulled pork, roast meats. The apple and vinegar in the recipe make it light and fresh.

Coleslaw

A classic recipe for coleslaw and the perfect accompaniment to your summer barbeques and picnics it only takes a few minutes to put together.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Picnic Fix´ins, Side Dishes

Cuisine Slaws & Salads

Servings 4

Ingredients

  

1x2x3x

• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tsp salt
• 120 ml Mayonnaise perferably homemade or Hellmans
• 3/4 dl crème fraiche or gräddfil
• 600 gr white cabage finely shredded
• 1 medium carrot cut into match sticks
• 1 small Granny Smith apple cut into match sticks
• freshly ground black pepper

Instructions

 

• Mix mustard, vinegar, sugar, salt, mayonnaise and the crème fraiche together in a large bowl.
• Shred the cabbage as finely as you can.
• Take the the carrot and apple and cut into fine match sticks.
• Mix the cabbage, carrot and apple together and then add the mayonnaise mixture, mix well and check for salt. Add freshly ground black pepper to taste

Notes

This is a pretty classic recipe and is delicious and easy to make. You should let it sit for about 2 hours - longer is better. It can even be made the day before. Back home a barbeque just wouldn't be a barbeque with coleslaw. Check out my recipe for Quick Pickles to go with your burgers.

I suggest Hellmans mayonnaise because unlike Swedish brands is mayonnaise and not dressing, and has no sugar in it. I find Hellmans at my local ICA Supermarket.

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Warm Potato Salad with Soft Cheese and Scallion

This is a very simple and delicious potato salad. I find its good for the colder weather as well because you serve it warm instead of cold.

This will make enough for about 6 people depending what what you are serving with it.

Warm Potato Salad with Soft Cheese and Scallion

Warm Potato Salad with Soft Cheese and Scallion This is a very simple and delicious potato salad. I find its good for the colder weather as well because you serve it warm instead of cold. This will make enough for about 6 people depending what what you are serving with it.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Picnic Fix´ins, Side Dishes

Cuisine Potatoes, Slaws & Salads

Servings 6 people

Calories 301 kcal

Ingredients

  

1x2x3x

• 8-10 potatoes medium sized
• 1 200gr Philadelphia Cream Cheese or something like it.
• 2 tbsp honey
• 2 tbsp corn oil or raspoil (canola)
• 2-3 sping onions or a small bunch of chives finely sliced
• 2 shallots very finely chopped
• salt to taste
• black pepper fresh to taste

Instructions

 

• Take the cream cheese out of the fridge to get soft.
• Peel and then boil or steam the potatoes until they are just cooked, cut up into large cubes. (about 2 1/2 cm or 1 inch square)
• Mix the honey, cream cheese, oil and shallots together with the black pepper and a bit of salt and then mix it into the still warm cooked potatoes.
• Toss in the scallions or chives and mix well. Save a little for decorating and serve.

Notes

I usually cut up my potatoes before I cook them, it saves having to handle boiling hot potatoes. You can use Rosemary scented honey for a change and it is fantastic.

You can serve this through out the year and it is good at room temperature as well as warm. It goes really well with my recipe for Long Simmered Pork Leg or any spicy dish like Sweet and Sour or Spicy Spare Ribs.

Nutrition

Calories: 301kcalCarbohydrates: 33gProtein: 5gFat: 16gSaturated Fat: 8gCholesterol: 14mgSodium: 1612mgPotassium: 722mgFiber: 4gSugar: 7g

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