Looking for something different and delicious to serve guests? Try this simple beet salad recipe.
Fresh beets are peeled and sliced; coated with olive oil and seasoned with salt. They are baked on foil until tender. Once cooled to room temperature, simply place on a plate, top with crumbled feta cheese and sugar-coated walnuts or pecans; drizzle with balsamic glaze. The salad can be finished with fresh tarragon.
For additional substance, beets can be placed on top of light salad mix or a bed of butter (Boston, bib) lettuce leaves (not shown).
Note, use imported feta cheese packaged in small blocks with brine. You will notice a significant difference in texture, creaminess, taste, and moisture verses dry domestic feta cheese already crumbled.
Larger Greek neighborhoods have grocery stores that offer a variety of imported feta in barrels with brine. It is like tasting feta for the very first time.
Recipe will serve 6.
*Homemade glazed pecan recipes are easily found online, the simpler the better. I prefer lighter glaze made with powdered sugar verses brown, spiced with a hint of cayenne pepper, thinned with drops of water.