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Beet Salad - Claire
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| Yield: servings | |
| 5 tbsp | olive oil |
| 2 tbsp | red wine vinegar |
| 2 cloves | garlic |
| 3 med | large beets, (3-in. diameter) |
| 1/2 cup(s) | water |
| 1 tbsp | chopped drained capers |
| 1/2 cup(s) | feta cheese |
| Oven at 375 Blend oil vinegar+ garlic. salt + pepper for dressinq. Reserve green tops of beets. Put beets in single layer in baking dish. add the water. Cover. Bake until beets are tender- about 1 hr. peel beets. Slice beets thinly. Cover with 1\2 the dressing + capers. Use | |
| salt | |
| pepper | |
Put greens with a bit of water on leaves to a large pot.
Stir over high heat until just wilted but still very green about 4 min.
Drain + squeeze out moisture. Cool + chop coarsely.
Transfer greens to
bowl- Toss in enough dressing to coat. Salt + pepper. Arrange beets in
center + put greens around. Sprinkle with feta. Drizzle with remaining
dressing.
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