Greek Beet Salad
Ingredients:
- Beets:
- 6Beets, peeled
- 4 clovesGarlic, skin on
- 45 mlOlive Oil
- 30 mlWhite Wine Vinegar
- 60 mlWater
- 3 gSalt
- 3 gPepper
- Vinaigrette:
- 30 mlBalsamic Vinegar
- 75 mlOlive Oil
- 3 gOregano
- 10 gDijon Mustard
- 4 gSalt
- 3 gPepper
- 1Red Onion, quartered, layered, soaked minimum 20 minutes in, 45 ml White Wine Vinegar, and enough Water to cover
- 200gFeta Cheese
Method:
- Preheat oven to 200 ℃ / 400 ℉.
- Place Beets in casserole dish, Add Vinegar, Water, Salt, Pepper, and Garlic. Mix well. Pour Olive Oil over Beets.
- Cover Beets with aluminum foil, put in oven for 1 hour. Remove Beets, and allow to cool.
- Cut Beets into 1 cm cubes.
- In a bowl add Vinegar, Oregano, Mustard, Salt, and Pepper. Mix well.
- Add Beets, and Cheese to bowl, mix well.
- Drain Onions then add to Beets, and mix well.
- Add Oil, mix well.
- Serve