Bitter Greens with Beets, Apple & Feta
The moon on the breast of the new-fallen snow, Gave the lustre of mid-day to objects below…
Prep Time:30 minutes Ready In:
1 + hour Serves:
2-3
Ingredients:
FOR THE BEETS 4 medium red beets Olive oil Salt Apple Cider Vinegar Water FOR THE VINAIGRETTE ½ cup Red wine vinegar 1 cup Olive oil 2 tablespoons Grainy Dijon mustard 2 tablespoons Honey Salt & Pepper to taste FOR THE ASSEMBLY Mixed Bitter Greens (radicchio, frisee, endive, mustard greens, etc) Green apple, sliced thin Marinated Red Beets Red Wine Vinaigrette Feta Cheese, crumbled
Instructions:
FOR THE BEETS Preheat oven to 375F. Clean the beets, and put into a small oven-safe dish(a loaf pan works well), stem side down. Drizzle with some olive oil and salt, and a splash of apple cider vinegar. Add just enough water to touch the bottom of the beets (1 inch or so). Cover with foil or a tight fitting lid, and bake in the oven at until tender when poked with a toothpick (30-90 minutes, depending on the beets). While still warm, use a towel to rub the skin off the beet. Slice the beets into nice rounds, season with red wine vinaigrette and reserve. FOR THE VINAIGRETTE Whisk Vinegar, Dijon, Honey, salt & pepper together. Slowly drizzle olive oil, whisking vigorously into the vinegar to emulsify. Reserve until needed. FOR THE ASSEMBLY Assemble a nice mix of bitter greens, slice up radicchio, tear some frisee, pull apart a bit of endive, and add some mustard greens for a bit of heat. Use whatever your favourites are, and play around with different ratios of each. Go for lots of color, and lots of flavor! Season your greens with a bit of salt, and then add red wine vinaigrette to lightly coat the leaves. Place a nice layer of the marinated beets on the bottom of your plate, and top with a big pile of the dressed bitter greens. Top with a generous portion of sliced apple, and a nice sprinkle of feta cheese.
