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Bitter Greens with Beets, Apple & Feta

Bitter Greens with Beets, Apple & Feta

The moon on the breast of the new-fallen snow, Gave the lustre of mid-day to objects below…

Prep Time:
30 minutes
Ready In:
1 + hour
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FOR THE BEETS 4 medium red beets Olive oil Salt Apple Cider Vinegar Water FOR THE VINAIGRETTE ½ cup Red wine vinegar 1 cup Olive oil 2 tablespoons Grainy Dijon mustard 2 tablespoons Honey Salt & Pepper to taste FOR THE ASSEMBLY Mixed Bitter Greens (radicchio, frisee, endive, mustard greens, etc) Green apple, sliced thin Marinated Red Beets Red Wine Vinaigrette Feta Cheese, crumbled


FOR THE BEETS Preheat oven to 375F. Clean the beets, and put into a small oven-safe dish(a loaf pan works well), stem side down. Drizzle with some olive oil and salt, and a splash of apple cider vinegar. Add just enough water to touch the bottom of the beets (1 inch or so). Cover with foil or a tight fitting lid, and bake in the oven at until tender when poked with a toothpick (30-90 minutes, depending on the beets). While still warm, use a towel to rub the skin off the beet. Slice the beets into nice rounds, season with red wine vinaigrette and reserve.   FOR THE VINAIGRETTE Whisk Vinegar, Dijon, Honey, salt & pepper together. Slowly drizzle olive oil, whisking vigorously into the vinegar to emulsify. Reserve until needed.   FOR THE ASSEMBLY Assemble a nice mix of bitter greens, slice up radicchio, tear some frisee, pull apart a bit of endive, and add some mustard greens for a bit of heat. Use whatever your favourites are, and play around with different ratios of each. Go for lots of color, and lots of flavor! Season your greens with a bit of salt, and then add red wine vinaigrette to lightly coat the leaves. Place a nice layer of the marinated beets on the bottom of your plate, and top with a big pile of the dressed bitter greens. Top with a generous portion of sliced apple, and a nice sprinkle of feta cheese.

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