I was up early this morning, like most mornings, and since it was going to be the beginning of another hot summer week, I thought I’d do a couple of things in the oven early in the morning before my apartment heated up too much. Besides a batch of morning biscuits, I roasted a bunch of baby beets. Their flavour when roasted is like no other preparation method for beets. They’re sweet, yet maintain that earthy liveliness that any good root vegetable has.
I wanted to keep the inherent flavour of the roasted beet simple, with few accents so the creaminess of a wonderful sheep’s milk feta cheese and a few toasted flax seeds and flax oil were enough for this simple salad.
Roasted Beet and Feta Salad with Flax
For the Roasted Beets:
8-10 baby beets (about the size of a walnut)
Preheat an oven to 210C/425F.
Trim the tops and root from the baby beets (keep the tops to cook with a bit of garlic and chilli for another time). Lay the trimmed beet roots on a sheet of aluminum foil. Wrap and crimp the foil tightly around the beets and roast for 25-30 minutes. Take out of the oven and leave to steam in the foil pouch for a further 30 minutes. The skin should peel off easily. Cut into quarters and set aside.
For the salad:
2 Tbsp sheep’s milk feta (or any drier, crumbly cheese)
1 tsp toasted flax seeds (simply toast in a dry pan on the stove top over medium high heat for 2-3 minutes until golden)
1 tsp cold pressed flax oil
Reserved Roasted Beets
On two small plates, scatter half of the roasted beets on each. Crumble feta over the top and scatter with toasted flax seeds. Finish with a few drizzles of flax oil. Serves 2.