Beet and Broccoli Salad with Shallot Vinaigrette

Beets and broccoli sound like an odd combination, but it works! And, it tastes amazing with little chunks of feta and a tangy shallot vinaigrette over the top!

Instructions

Preheat oven to 350 degrees. Place beets in a baking dish large enough to hold them in a single layer. Add enough water to cover the beets three quarters of the way up their sides. Sprinkle with salt and drizzle with olive oil. Cover with foil and bake until tender, 1 hour. Transfer beets to a cutting board and allow to cool. Remove skins, cut into 1-inch wedges. Arrange beets on a serving platter.

Place the broccoli in a steaming basket over boiling water, cover, and steam for 3 minutes. Remove the lid for a moment, then cook, partially covered, until the stems are tender-firm, 8 to 10 minutes. Remove from heat and transfer to the serving platter with the beets.

Combine vinegar and minced shallots in a small bowl and allow to sit for at least 15 minutes. Stir in mustard and a pinch of salt and pepper then whisk in the extra-virgin olive oil. Pour dressing over the beets and broccoli and crumble the feta cheese over the top.


Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth