Basic Beet Salad

There are a million ways to make a beet salad, but early in the Montana Farmer’s Market season, we like to keep things suuuper simple so we can really enjoy the fresh flavors of the young produce.

For example, the beets tend to be smaller this time of year, but they almost have a sweetness compared to the rich and earthy flavors you’ll get later in the season.

And the spring onions we use in this recipe, well, they are absolutely SPRINGING.

So let this be your sign to hit your local farmer’s market to see what kind of treasures you can find.

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here’s what you’ll need

• beets

• spring onions

• feta cheese, crumbled

• reduced balsamic glaze

• extra virgin olive oil

• flake salt

• fresh cracked pepper

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here’s what you’ll need to do

Preheat oven to 400 degrees.

Cut ends off washed beets, place in a deep-sided roasting pan with water filling 1/3 of the pan so your beets are partially submerged. Season generously with salt and pepper.
Cover with foil and pop in the oven for about an hour, or until fork tender.

CAREFULLY remove beets from the oven (remember there’s HOT water in there) and allow to cool before peeling and quartering.

Thinly slice spring onions (green AND white parts) and throw in a bowl with your roasted beets.
Drizzle everything with olive oil, and sprinkle generously with flake salt and fresh cracked pepper.

Give it a zhuzh of reduced balsamic glaze, top with crumbled feta and serve alongside a savory cut of grilled beef. 

YUMM-Y.