Elegant, easy to make, dinner party worthy, and it’s as delicious as it is nutritious. Instagrammable? Definitely – if you care about such things.
Anyone with fear of beets can be rest assured that the citrus and coriander seeds in the recipe remove any earthiness, leaving only yummy in your tummy.
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Ingredients
* 3 Large beets (about 500 grams) (NOTE: Some grocery stores sell already boiled and packaged beets. These are usually found in the refrigerated section near produce. If you prefer to use these instead of boiling your own, it’s a big time saver)
* Zest and juice from 1 large orange, divided
* 1 teaspoon freshly ground coriander seeds (this is vital to the flavor of the recipe. Do not skip this!)
* 1/2 cup (150 grams) feta, crumbled
* 1/2 cup (50 – 70 grams) walnuts, roughly chopped
* 1/2 teaspoon kosher or fine sea salt
* Citrus vinaigrette for the feta and to drizzle over each composed salad (Vinaigrette ingredients: 2 tablespoons olive oil, 1 tablespoon orange juice, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher or fine sea salt, 1/8 teaspoon freshly ground black pepper.)
Directions
- In a large pot, boil the beets for 45 – 60 minutes, or until a knife can easily pierce through the beet. Let them cool. Peel the beets. Once they are at room temperature, using a box grater, grate the beets into a large mixing bowl. (ALTERNATIVELY, if you are using store-bought already boiled and packaged beets, drain and discard any juices from the package and grate the beets into a bowl)
- Squeeze the grated beets to remove the excess juice. You don’t have to do this excessively, just a handful of good squeezes to get the bulk of it away
- Zest the orange and add the zest to the grated beets. Juice the orange and set the juice aside
- In a small bowl whisk together all the vinaigrette ingredients
- Crumble the feta into a separate small bowl and gently mix it with 1 tablespoon of the vinaigrette (you will have leftover left over orange juice. Drink up!)
- Grind the coriander seeds and add the coriander powder to the beets. Mix well
- Chop the walnuts
- On top of an individual serving plate, using a circular cookie cutter or similar tool, put 1/4 of the beet mixture into the circular form and pat it down with a spoon or fork. Add a spoonful of the feta mixture on top of the beets, followed by the walnuts. Add a drizzle of the vinaigrette on top of the walnuts and slowly and gently remove the circular form. Repeat this process with the other servings
Greg Nelson Cooks 