Herb, Feta & Beet Salad

Name: Herb, Feta & Beet Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbs walnut oil or pecan oil; 0 bunches fresh chervil; 113 grams feta, cut into 4 slabs, each about 2 inches square and 1/4 inch thick; 2 smalls fresh basil leaves, torn into small pieces; 8 fresh chives, cut into 1/2-inch pieces (2 Tbs.); 118 milliliters 1/2 bunch fresh flat-leaf parsley packed); 4 servings Kosher salt to taste; 1 teaspoon Marjoram leaves picked from 1 fresh sprig; 454 grams red beets (3 to 4 medium); 2 Tbs red-wine vinegar; 2 teaspoons red-wine vinegar; 710 milliliters mesclun greens, or a mix of sliced sorrel, watercress, arugula, and mizuna; 2 Tbs Tarragon leaves picked from 2 fresh sprigs

You can never have too many side dish recipes, so give Herb, Feta & Beet Salad a try. Watching your figure? This gluten free, primal, and vegetarian recipe has 133 calories, 6g of protein, and 6g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of kosher salt, chervil, marjoram from 1 sprig, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To make the vinaigrette In a small bowl, dissolve the salt in the vinegar.

Ingredients you will need

Vinaigrette

Vinegar

Salt

Equipment you will use

Bowl

Whisk in the nut oil. To prepare the beets Wash the beets and cut off the leaves. Trim off the tough lower stems and discard any yellow or bruised leaves; wash and reserve any small, healthy leaves. In a large saucepan or a stockpot with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm. Peel the beets; the skin will pull right off.

Ingredients you will need

Beet

Cooking Oil

Equipment you will use

Steamer Basket

Sauce Pan

Pot

Knife

Whisk

Cut them in half and then in 1/4-inch slices so you end up with half-moons.

Put the beets in a bowl and splash them with the vinegar while they're still warm. Toss with some of the vinaigrette, enough to lightly coat (save the rest for the herb salad). To prepare the herbs In a large bowl, combine all the herbs and greens (including any reserved beet leaves). Toss with enough vinaigrette to just lightly coat the leaves. To compose the salad On a large serving platter, arrange the beet half-moons.

Ingredients you will need

Beet Greens

Vinaigrette

Vinegar

Greens

Beet

Herbs

Equipment you will use

Bowl

Lay the feta slabs on the beets, and then pile the herb salad on top. You could also arrange the salad in the same way on four individual serving plates.

Ingredients you will need

Beet

Feta Cheese