Roasted Beets with Milkhouse Feta
For our wedding on the farm we served up a 100% local meal which included this salad. Its become a staple here in the fall and winter months.
5 or 6 large rainbow beets
1 large yellow onion
1/4 c. or 150 g. Milkhouse Feta, crumbled
1/4 c. grainy mustard
2 tbsp balsamic vinegar
Salt & freshly ground black pepper (to taste)
Peel and quarter beets (alternatively, leave the skins on - they are edible!) and roast at 375 until tender, about 40 - 50 minutes.
Thinly slice the onions and caramelize on medium heat until they begin to brown. In a large bowl combine feta, mustard, vinegar, salt and pepper. Add onions and beets - toss and serve.