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Roasted Beet Greek Salad with Olive Vinaigrette

Servings: 4 -6
Author: Pamela

Ingredients

  • Dressing
  • 1 Tablespoon fresh lemon juice or just use all red wine vinegar if you don’t have lemon
  • 1 Tablespoon red wine vinegar
  • 6 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • ⅓ cup pitted Kalamata olives or prepared olive tapenade I had some leftover once and it worked great
  • ½ teaspoon dried oregano preferably Greek
  • Sea salt and black pepper to taste
  • ----------------------------------------------------------------------------------
  • 4 Persian cucumbers unpeeled, cut in half lengthwise and then sliced on the diagonal
  • 4 small tomatoes cut into wedges
  • ½ small red onion sliced very thinly (soaked in ice water to neutralize some of the harsh onion flavor, if desired*)
  • 3 cooked medium-size beets peeled and sliced into thin wedges (see below on how to cook)
  • 4 ounces sheep or goat milk feta sliced thinly into slabs or left whole
  • Other options: sliced pepperoncini chickpeas, green bell pepper

Instructions

  • Place the lemon juice, vinegar, and olive oil in a blender. Add the olives and pulse until finely chopped, but not pureed. Stir in ½ teaspoon dried oregano. Taste and add salt and pepper to taste.
  • In a serving bowl, toss the cucumbers, tomatoes, onion and beets with enough dressing to coat. Arrange the feta on top and sprinkle with a little extra oregano if you like.

Notes

*pat onions dry with a paper towel before adding to salad.
How to Cook Beets
1. Preheat the oven to 400 degrees. Scrub beets and place in a pie plate or a baking dish with ½ inch of water. Tightly cover with foil and roast beets until tender, about 45-50 minutes. You should be able to insert a paring knife easily into the center of the largest beet.
2. Set beets aside uncovered until cool enough to handle.