Greek Salad with Roasted Beets, Olives, and Feta

Name: Greek Salad with Roasted Beets, Olives, and Feta
Yield: Serves 4
Ingredients: 4 medium beets, preferably a mix of red, candy-striped, and gold, trimmed and scrubbed; 4 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 6 tablespoons red wine vinegar; 1/4 cup minced red onion; 1 teaspoon minced fresh red Thai chile or crushed red chile flakes, or to taste; 2 romaine hearts, halved lengthwise and sliced 1/2 inch thick at an angle; 6 celery heart stalks, sliced 1/4 inch thick at an angle, plus celery leaves for garnish; 1/2 cup crumbled feta cheese; 3 ounces Niçoise olives, pitted and halved (1/2 cup); 1 tablespoon fresh oregano leaves, thinly sliced

January 24, 2012

I crave Greek salad year round, so in the winter, when tomatoes don’t taste great raw, I make it with roasted beets instead. This began as a home lunch, but I decided to try it out at some of my restaurants, too, and it’s turned out to be one of our most popular salads.

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