Posted on Tuesday, February 16, 2010 by admin in Herbs |

Beets and hearty fall greens
marry well with salty feta cheese.

Serves: 4 to 6

Salad:

• 4 medium beets (red or yellow, or a combination)
• 4 handfuls of young greens (Mache, spinach, lettuce, tat soi, endive,
  and mustard) in bite-size pieces
• 1/4 pound feta cheese, crumbled

Dressing:

• 1 tablespoon rice-wine vinegar
• 1/2 teaspoon Dijon-style prepared mustard
• 4 tablespoons olive oil
• 2 tablespoons finely chopped fresh chervil or 2 teaspoons dill or
  fennel
• Salt and freshly ground black pepper to taste

1. Heat oven to 300 degrees F.
Remove tops of beets and set aside to use in another dish. Wash roots and place
them in a small casserole with a lid. Bake for about 1 1/2 hours or until
tender. (If you are baking two different colors of beets, cook them in separate
casseroles if you don’t want the colors to bleed into each other). Remove beets
from oven, allow to cool, peel and thinly slice or cut in a julienne.
Refrigerate until ready to use.

2. In a small bowl whisk together
the vinegar, mustard, and oil until well blended. Add herbs and seasonings and
set aside.

3. Put the greens in a large bowl
and pour three quarters of the vinaigrette over them. Toss to coat evenly.
Arrange the greens on a large serving plate. Put the beets in a small bowl; pour
the remaining dressing over them and gently toss to coat. Arrange the beets over
the greens. Sprinkle feta cheese over the beets and serve.