BEET SALAD WITH DRIED CHERRIES, GARDEN HERBS AND FETA

BEET SALAD WITH DRIED CHERRIES, GARDEN HERBS AND FETA

• 4 cups of roasted beets*, peeled, sliced and cut are around the same size

• 1 cup dried dark cherries

• 1/2 cup Italian Parsley, leaves chopped

• 2 TB fresh mint leaves, chopped

• Redwood Hill Raw Goat Feta is my all time favorite but use your favorite if you like

* How To roast Beets

Preheat oven 375

In a large roasting pan with a lid or a large oven-safe pot. Cut the bottom and tops off your beets so they can sit up evenly and balanced. Add all your beets to your pan or pot. I like to do a bunch of beets at a time, so I encourage you to pack in tightly. 

Pour about 2 inches of water into the pot or pan. You just want to add enough, so the water is covering the bottom, not submerging the beets in water. 

Drizzle a gulp of olive oil and a sprinkle of sea salt over the beets. Cover with lid and put in the middle rack of your preheated oven for 1 to 1/2 hours, depending on how big the beets are. They are done with fork tender but not too soft. When cool the skin will easily come off with your hands or a small knife. 

Add everything, except the herbs and feta, to a large bowl. Make dressing below.

DRESSING:

• 6 TB extra virgin olive oil

• juice of 1 lemon

• 3 TB raw apple cider vinegar

• 1 TB runny honey or maple syrup

• nice pinch of cayenne or red chili flakes

• 1 tsp sea salt

Whisk everything together.

Drizzle all over beets. Mix in freshly chopped herbs and toss to combine. Taste. It may need a splash more of vinegar or lemon juice or a pinch more salt. Sprinkle raw goat feta to top. Serve.