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| Roasted Beets & Leeks with Feta and Oregano
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8 Beets, remove the greens and
save for stir-fry
1 leek, julienned
2 teaspoons fresh oregano, rough chopped
4 tablespoons extra-virgin olive oil
4 ounces Feta cheese
Sea salt and fresh cracked pepper
Preheat the oven to 400 degrees
1. Individually wrap the beets in aluminum foil and
roast until fork tender when pierced. Place the leeks on
a separate pan and roast. This should take approximately
1 hour.
2. Allow the beets to cool, peel and quarter and place
the beets and leeks in a medium serving bowl.
3. In a separate bowl, mix together the oregano and
olive oil. Pour this mixture over the beets and leeks
and give a gentle toss. Now season with sea salt and
cracked black pepper.
4. Place Beets and Leeks in small bowls and top with
crumbled feta. |
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