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Nov 28, 2011
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Roasted Red Beet Salad with Feta Cheese

By: Myke "Tatung" Sarthou


Roasted Red Beet Salad with Feta Cheese

Serve this with roasted dishes (chicken, beef, pork, leg of lamb, baked fish)

Try it with these dishes:Roast Chicken,Roast Beef Tenderloin,Citrus-rubbed Pork Tenderloin,Baked Lapu-lapu,Holiday Baked Fish with Four Sauces

Serves5Prep Time10 minutesCooking Time30 minutes

 

400 grams medium red beets 
1/2 cup balsamic vinegar
1/4 cup olive oi
2 tablespoons honey
salt and pepper to taste 
6 medium arugula leaves 
1 cup crumbled feta, goat cheese, or kesong puti 
1/4 cup chopped basil
1 cup chopped walnuts (optional)

 

 

 Wrap beets in aluminum foil. Bake in a preheated 350ºF oven for 30 minutes or until tender. Cool, peel, and cut into 1/2-inch cubes.

2  In a bowl, mix balsamic vinegar, olive oil, and honey. Season with salt and pepper. Arrange arugula leaves in a bowl. Add beets on top and pour dressing. Top with feta, goat cheese, or kesong puti and basil. Add walnuts, if desired.

 

Photography by Aldwin Aspillera | Food Preparation by Chef Myke "Tatung" Sarthou  | Styling by Rachelle Santos




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