by Chef Matthew Krenz

We are almost to spring; flowers are budding and mother nature in the Piedmont is waking from its brief slumber. Our local bounty is about to be exponentially more diverse. Until then, this salt-roasted beet salad is a simple and beautiful way to showcase a versatile ingredient using a few items readily available at your nearby farmer’s market. Cheers! 

Salt roasted beet salad
Serves 4-6

3 bunches baby beets, greens removed
3-4 c. kosher salt
1 container Uno Alla Volta marinated feta, or similar 
1 c. baby spicy Asian mixed greens
¼ c. chopped pistachios
2 tbsp. good olive oil
1 tbsp chives, finely chopped
Salt, to taste
Pepper, to taste

1. Preheat oven to 375°F.
2. In a small roasting pan, pour enough salt to create a ¼” or more base layer, so the beets don’t touch the bottom of the pan when placed. Arrange beets on top of the salt.
3. Cover the pan with foil and roast for 40 to 55 minutes, or until beets are cooked through.
4. Allow to rest for a few minutes, then remove the beet skins and tops and chop beets.
5. To plate, place marinated feta on the plate with some of the oil from the container.
6. Add beets around the feta, then garnish with pistachios and the baby greens. Finish with the olive oil and chives.
7. Season to taste; enjoy immediately.

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