This was such a simple delicious salad, I wanted to share...it is definitely a salad I will be making again and again. As a matter of fact, I just requested more yellow beets in my next weekly organic veggie delivery. We have never had yellow beets before, and being the some what purest that I am, I was a bit dubious whether or not we would like them. YES we do.
As with my other roasted beet salad, roasting brings out such incredible flavor and sweetness to the beets. Add roasted garlic, and you have a winning combination.
10 -12 small yellow beets, about 2-3 inch in size
1 medium sized red onion, cut in half and sliced
1 bulb of garlic
2-3 Tblsp. minced Italian Flat Leaf Parsley
Organic Extra Virgin Olive Oil
juice of 1/2 lemon
salt and pepper to taste
Preheat the oven to 375 degrees. Wash and trim the ends off the beets, then peel and slice in half. Place onto a large piece of tin foil. Add a few drops of water - with wet hands sprinkle on the water. Wrap up tightly and place onto a baking sheet. With another piece of tin foil add a large garlic bulb - remove just the outer skin of the bulb. Drizzle with EVOO and wrap tightly. Place onto the same baking sheet.
While the beets and garlic are roasting, heat up a frying pan on low medium heat with a good drizzle of EVOO. Add the red onion, and saute until nicely caramelized about 15 minutes, season with salt and pepper to taste, then set aside.
Roast the garlic for about 45 min. and remove. Continue to roast the beets - about 1 hr. or until tender, then remove from the oven, open the foil and allow to cool for 10 minutes. Slice the beets into a medium sized bowl. In a separate bowl squeeze out the garlic from it's skin and mash with a fork. Add the juice of 1/2 a lemon mixing well. Add to the sliced beets, with the minced parsley, and a good drizzle of EVOO seasoning with salt and fresh cracked pepper, mix well. Taste for seasonings.
Sprinkle on a good handful of crumbled feta cheese and serve along side any main dish.