Golden Beet Salad with Feta and Pecans
A guest post from our customer Sara Ann:
I have never cooked a beet before. This was my virgin beet voyage. So, to honor this adventure, I decided to pair them with some ingredients I know are taste delicious, but normally don’t splurge for in a salad. And, I didn’t know what to expect when cooking the beets, so when I ended up with this beautiful golden color instead of the traditional red beet, I felt even better about my decision to splurge.
What you need:
A few beautiful beets (three medium) golden or red
About four ounces of feta cheese, crumbled
About a cup of whole pecans
Aged balsamic vinaigrette (can buy this, or make your own from a good olive oil and a good balsamic vinegar)
I trimmed the beets, and boiled them with water to cover in a deep saucepan until tender. I added a couple of tablespoons of vinegar to the water (someone told me this helps keep the beets from bleeding). After they cooled, I peeled them (ultra easy), and chopped them in about a 1/2 inch dice. I added the crumbled feta and the pecans, and doused the salad with about 1/4 cup of vinaigrette.
This salad was remarkably simple, but it tastes complex. It feels rich to eat it. Try it and see.
Sara Ann Conkling has written for several major newspapers, including the Philadelphia City Paper, the Burlington (Vermont) Free Press, and the Orlando Sentinel. Locally, she has edited a few smaller publications, and a couple of books. She currently writes press releases and website content for businesses, non-profit organizations, and artists who care how their stories get told. She is very excited to be writing for Space Girl Organics.