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Recipes/Vegetables & Sides

Spinach Salad with Roasted Beets and Feta

["Recipe courtesy of Fresh from the Farmer's Market<\/a>by Janet Fletcher (Chronicle Books,<\/a> 2008)","Recipe courtesy of Fresh from the Farmer's Market<\/a>by Janet Fletcher (Chronicle Books,<\/a> 2008)","Recipe courtesy of Fresh from the Farmer's Market<\/a>by Janet Fletcher (Chronicle Books,<\/a> 2008)","Recipe courtesy of Fresh from the Farmer's Market<\/a>by Janet Fletcher (Chronicle Books,<\/a> 2008)"]

Ingredients

1 pound small beets
4 tsp. sherry vinegar, plus more as needed
2 cloves garlic, finely minced
¼ cup California Olive Ranch extra virgin olive oil
Salt and freshly ground pepper
¼ red onion, thinly sliced
½ pound baby spinach leaves
3 oz. Greek, Bulgarian or French feta cheese

Instructions

Preheat oven to 375 degrees F. If the beet greens are attached, remove all but ½ inch of the stems (so as not to pierce the beets) and reserve for another use. Put beets in a baking dish with ¼ cup water. Cover tightly and bake until a small knife slips in easily, 40 to 45 minutes. Cool slightly, then peel. Let cool completely, then cut into ½ inch wedges.
In a small bowl, whisk together 4 teaspoons vinegar, the garlic, the California Olive Ranch extra virgin olive oil, and salt and pepper to taste.
In a small bowl, toss together beets and red onion with about half of the dressing. Let stand 10 minutes to absorb flavors, then taste and sprinkle with a little more vinegar if necessary.
In a large bowl, toss spinach with remaining dressing. Taste and adjust seasoning. Divide equally among 4 plates. Top with beets and onions, again dividing equally. Crumble feta evenly over each salad.

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