Beet and Feta Salad

For a long time I've enjoyed the taste of pickled beets, but only recently have I become a beet fiend. Now I find I'm always on the lookout for new ideas with beets, especially as beets are currently in season. As I also adore feta cheese, I made this beet and feta salad the day after I found the recipe. The strong taste of beetroot goes very well with the sharp flavour of feta cheese. I've submitted this recipe to The Clumsy Cook who will be featuring Fall foods in the next edition of Blog or Bust.

Beets with Feta

2 pounds of beets
1 tablespoon of olive oil
1 teaspoon of white wine vinegar or rice vinegar
1 teaspoon of red wine vinegar
pinch of sea salt
pinch of freshly ground black pepper
1/3 cup of feta cheese
1 tablespoon of fresh mint, chopped

Trim the green tops from the beets and wash well. In a large pot, boil the beats until they are tender enough to be pierced with a fork - about 1 hour, depending on the size of the beets used. When the beets are done, remove them from the heat and let them cool. Remove the skins and cut into wedges.

To make the vinaigrette, in a small bowl whisk together the oil, vinegar and salt and pepper. Arrange the beets on a platter and drizzle with the vinaigrette. Sprinkle with the cheese and fresh mint. Serve 4 - 6 people.