There is something earthy and wonderful about baby beets. Roasted beets with goat cheese and roasted beets with feta and dijon have been some our favorite preparations. This beet salad with an herb dressing is incredibly refreshing and bright in a way that transforms you to some place in the Mediterranean.
Salt roast baby beets with garlic, arrange on a serving platter with shallot rings. Drizzle with a garlic, lemon, walnut oil dressing with fresh parsley and oregano. If you wish, you add some crumbled feta, but it is perfectly delicious without!
Other beet recipes you might like include:
Turkish baby beets in herb dressing
1 bunch baby beets
2 cloves of garlic
freshly ground black pepper
1 shallot, finely sliced in rings
optional feta, crumbled
1 fat clove of garlic
1/2 tsp salt
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp walnut oil
2 tbsp parsley, finely chopped
1/2 tbsp oregano, finely chopped
Preheat oven to 350. Wash beets thoroughly, trim roots and cut off stalks, leaving 1" attached. Place in a baking dish and add garlic cloves, season salt, and toss with olive oil. Cover tray with foil and roast 30 to 45 minutes, until beets are tender.
Remove pan from oven and discard garlic. When beets are cool enough to handle, peel them and cut them in half lengthwise. Place in a large bowl with shallots and season with sea salt and pepper.
Crush garlic with salt, whisk with lemon juice and walnut oil and olive oil. Add herbs to the dressing, wish, and pour onto the beets. Taste and adjust seasoning. Add crumbled feta if using.