Sunday, February 1, 2009
Beet Salad with Feta and Mustard Dressing
Salty feta, sweet beets and spicy mustard are a perfect combination for the dead of winter, brightened with some fresh dill. This salad is good by itself or on a bed of salad greens. We used red beets, which are beautiful, but if pink feta creeps you out, golden beets would be delicious too.
6 medium-sized beets
1/4 cup olive oil
1 tablespoon cider vinegar
2 tablespoons spicy mustard
1 lb feta, cubed or crumbled
1/2 cup chopped fresh dill
Scrub beets, halve any large ones, and cover with water in a large stock pot. Bring to a boil and then simmer, covered, for 40 minutes to an hour, until tender. Once the beets are cool enough to handle, peel them, and chop them into 1-inch cubes.
Mix together olive oil, apple cider vinegar, mustard, salt and pepper. Pour mixture over the beets, stir well to combine, and top with feta and dill. Serve slightly warm, room temperature, or chilled, either by itself or on top of a bed of salad greens.