Apple, Beet and Feta Salad
This is a great fall and winter salad with refreshing flavors and bright colors. It’s sure to brighten any lunch or dinner table.
Prep Time: 10 minutes (with beets already cooked); 60 to 70 minutes (largely unattended) if you need to cook the beets.
Serving Size: 4-6 sides
3 medium to large beets (red, gold, or a combination), roasted and peeled
1 granny smith apple
2-3 fresh thyme springs
¼ cup feta cheese, or other soft goat cheese
¼ cup extra virgin lemon olive oil (or regular extra virgin olive oil)
Fresh lemon juice, 1-2 tablespoons
½ teaspoon granulated sugar, or honey
⅛ to ¼ teaspoon fine sea salt
If not done already, trim the tops off the beets and scrub away any sand and dirt. Wrap the beets in tin foil and place in an oven proof pan. You can add a bit of water to the pan if it’s glass. Roast the beets in a 425 degrees Fahrenheit oven for 40-60 minutes depending on the size of the beets. They are done when a fork inserted slides in easily. Cool a bit and the skins should slide right off.
Zest the lemon and set the zest aside.
In the bottom of a large bowl add the ¼ cup extra virgin lemon olive oil. Slowly drizzle in the 2 tablespoons lemon juice as you whisk. Sprinkle in the, ⅛ to ¼ teaspoon fine sea salt and ½ teaspoon granulated sugar or honey. Taste for seasoning.
Dice the roasted and peeled beets into a ½ inch dice and set aside.
Dice the granny smith apple into a ½ inch dice. Add the apple to the dressing and toss to coat. The lemon juice in the dressing will help a bit to prevent the apple from browning too quickly.
Add the diced beets to the bowl with the apples and dressing and toss every so gently, just to combine and coat the beets a bit. You will get red beet juice onto the apples, but they turn a gorgeous color.
Sprinkle the feta or other soft goat cheese over the salad. Remove the thyme leaves from the sprigs and sprinkle over the salad. Sprinkle the lemon zest over the salad. Taste for seasoning and if necessary sprinkle a bit more sea salt over the dish.