Ingredients
4 Beets
4 TBS Blood Orange Olive Oil, divided
1 TBS Grizzly Herb Rub
1 Large Naval Orange, segmented or 1 can 8 oz orange segments, drained
1/4 Cup Feta Cheese, crumbled
1/2 Bunch Parsley, chopped
2 TBS Cask 8 or Fig Infused Balsamic Vinegar
3 TBS Extra-Virgin olive oil, divided
1/4 tsp Salt
1/4 tsp Pepper
Instructions
Roast the beets
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- Peel the beets and cube into 1-inch pieces.
- Toss the beet pieces with 1 tbsp of olive oil.
- Put the beets on a baking sheet in a single layer, put in the oven and bake for 30 minutes.
Make the dressing
- Put balsamic vinegar, 2 tbsp olive oil, grizzly herb, salt and pepper in a cup and mix with a fork.
Make the salad
- Put roasted beets, oranges and parsley in a bowl. Pour the dressing over the beet salad and toss until combined. Sprinkle with feta cheese.
Notes
Salads are like blank canvases for culinary artistry, offering a playground for flavors, textures, and colors.