Ingredients
- 1 lb beets, red and/ or yellow or pink striped
- 1 lb cherry tomatoes, yellow or red or both
- 3 Tbsp olive oil
- 1 clove garlic, thinly sliced
- 1 Tbsp chopped fresh thyme or basil
- Salt and freshly ground black pepper
- 1 red, yellow, or green bell pepper
- 1 small fennel bulb, outer leaves removed, cored and very thinly sliced; reserve 1 ½ tablespoons fennel fronds, finely chopped
- 1 cup feta cheese, cut into cubes
- 1 Tbsp balsamic or white wine vinegar
Instructions
Preheat the oven to 400 degrees. Wrap the beets in two foil packets (about two beets per packet). Place the tomatoes, olive oil, garlic, thyme or basil, salt and pepper in a small ovenproof skillet or gratin dish. Place the pepper on a sheet of foil, but do not wrap it up.
Roast the pepper for about 20 minutes, or until the peel begins to darken and soften. Remove and place in a paper bag, seal and let steam for 5 minutes. Remove the pepper and carefully remove the skin. Core and seed the pepper and cut the flesh into thin slices.
Roast the tomatoes for 20 minutes. Remove and let cool.
Roast the beets for about 50 minutes to an hour, or until a small, sharp knife inserted in the center goes in easily and the beet feels just soft. Remove and let cool for 5 minutes. Carefully remove the peel from the beets (it should easily peel off with your fingers, but you can also use a small, sharp knife) and thinly slice the beets.
The beets, tomatoes, and pepper can all be done a day ahead of time; cover and refrigerate.
To assemble the salad: arrange the beets down the center of a medium-sized platter, alternating colors if you used different varieties of beets. Arrange the tomatoes (be sure to keep the oil and juices from the pan), pepper and fennel alongside the beets. Arrange the feta cubes on top and sprinkle with the fennel fronds. Pour the oil from the roasted tomatoes on top along with the vinegar, salt and pepper. Serve at room temperature.
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