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Title: Roasted Chioggia Beets With Feta
Yield: 8

Ingredients

    1/2 c  raspberry vinegar
      3 tb honey
      1 md shallot; minced
      1    kosher salt
      1    coarsely cracked black
           -pepper
    1/4 c  grapeseed oil
      8 sm beets; (about 2 1/2
      1    ; pounds), washed and
      1    ; trimmed
      1 tb unsalted butter; cut into
           -small bits
      4 oz feta cheese; thinly sliced
           -(see
      1    ; note)
      1    handful spicy baby greens;
           -such as mizuna, for
      1    ; garnish

Instructions

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together 1/4
cup
of the raspberry vinegar, 1 1/2 tablespoons of the honey, the shallot, 1/2
teaspoon of salt and 1/2 teaspoon of pepper. Whisk in the grapeseed oil
until
emulsified.

2. Arrange the beets so they fit snugly in a single layer in a deep baking
dish. Add enough water to barely cover the beets, then add the remaining
1/4
cup of vinegar and 1 1/2 tablespoons of honey and the butter. Season with
salt
and pepper. Cover with foil and bake for 50 to 60 minutes, or until the
beets
are tender when pierced with a knife. Let cool slightly.

3. Drain and peel the beets and slice them 1/4 inch thick. Add them to the
honey dressing and let cool for up to 4 hours.

4. To serve, arrange half of the beet slices on 8 small plates and cover
with
the feta. Top with the remaining beet slices and drizzle each serving with
about 1 tablespoon of the dressing. Garnish with the greens and serve.

--Clifford Harrison and Anne Quatrano

MAKE AHEAD: The roasted beets can be refrigerated for up to 1 day. Let
return
to room temperature before proceeding.

NOTES: Use the least salty feta you can find. Creamy Bulgarian feta is an
especially good choice here. If you can only find salty feta cheese, soak
it
in milk and water overnight to mellow the edge.

Posted to FOODWINE Digest XT 100

Per serving: 173 Calories (kcal); 11g Total Fat; (56% calories from fat);
3g Protein; 16g Carbohydrate; 16mg Cholesterol; 223mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
Fat; 1/2 Other Carbohydrates

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