Wow!
Jane discovered this recipe when looking for something to do with her beets, green onions and parsley from the garden. This recipe is so fresh tasting and amazing when the beets are oven roasted. It's a little more work but worth it!
1 hr 30 mins
30 mins
1 hr
4
Roast Beets:
Preheat oven to 400 degrees, wash beets and trim off tops. Line a baking sheet with parchment paper and place beets on top. Bake for 1 hour or until easily pierced with a fork. Allow to cool then peel and dice into bite size pieces.
Make Dressing:
While the beets are roasting, whisk together parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with garlic, salt and pepper, and set aside.
Make Salad:
In a large bowl mix beets, feta, shallot/green onion, and dressing. Will last several days in the fridge.
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