This weekly CSA box has really sparked my interest in creative salads.
I used to be a Villager Salad fanatic, making it at least three times a week, and on other days just tossing some greens with a viniagrette and maybe an additional vegetable. But now I take on the challenge, and look for or create more interesting recipes to consume.
Here’s what I’m working with this time: beets, cucumbers, feta, and some basil. Dress it with some olive oil, lemon juice, red wine vinegar, and salt and pepper and you’ve got a really nice, very unpretentious, first course.
Beet, Cucumber, and Feta Salad with Basil
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
For the vegetables:
- olive oil
- 1 lb beets, trimmed and cut into bite size pieces
- salt and pepper
- 1 large cucumber, quartered and cut into bite size pieces
- 4 ounces feta, crumbled
- ¼ cup basil, chopped
For the dressing:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 400.
- Place beets on a baking sheet in a single layer. Generously drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes, turning half way, until tender. Remove from oven and let cool completely.
- In a large bowl, mix together beets, cucumbers, feta, and basil.
- In a small bowl, whisk together olive oil, lemon juice, and red wine vinegar. Pour dressing onto vegetables and toss salad. Adjust salt and pepper to taste.
Recipe adapted from Local Thyme.
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writes Farmer's Market & CSA Series {Week 14} - Things I Made TodayDelicious salad. It’s perfect.
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