1 lb. beets-washed; trimmed
1 lb. tomatoes-seeded & cut into 1/4-inch cubes
1/2 med. red onion-diced
1 clove of garlic-minced
1/4 cup of Italian parsley leaves-chopped
1/4 cup cilantro leaves-chopped
2 Tbsp. extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1/2 tsp. salt
freshly ground pepper to taste
1/2 cup feta cheese-crumbled
Preheat oven to 400 degrees. Wrap the beets tightly in aluminum foil and bake until cooked through, about 1 hour. Cool, peel, and cut into 1/4-inch cubes. Place in a serving bowl and add the tomatoes, onion, garlic, parsley and cilantro. In a small bowl, mix the oil, lemon juice, and salt. Add to the salad ingredients, tossing well. Season with pepper and sprinkle the crumbled feta over the top. Serve at once. Serves 6 to 8
This is one of my most requested catering recipes. The unusual combination of ingredients and flavors teases your taste buds in glorious fashion.
"We owe much to the fruitful meditation of our sages, but a sane view of life is, after all, elaborated mainly in the kitchen."-Joseph Conrad
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