Serves: 4
Notes:
Mrs. Bush enjoyed beets very much and would have them often in her own private dining. They didn’t often make it to the public table as she worried that others didn’t share her enthusiasm for them. Roasting the beets as opposed to boiling them intensifies their flavor and reduces nutrient loss.
Ingredients:
1½ # beets – to yield 1¼ cup cooked beets
1/3 cup red onion julienne
1 Tbsp chopped cilantro
½ tsp dry oregano
1 tsp chopped garlic
3 Tbsp olive oil
2 Tbsp white vinegar
1 Tbsp lemon juice
¼ tsp harissa
¼ cup julienned olives
1 Tbsp chopped parsley
¼ tsp cumin
1 Tbsp chopped mint
⅓ cup diced Feta cheese or crumbled
2 cup picked spinach
Procedure:
1. Preheat oven to 350 degrees.
2. Wash and roast beets until cooked through, time will vary by size of beet, for medium beets, cooking time will be about 40 – 45 minutes
3. Cool beets, peel and cut into wedges
4. Combine remaining ingredients except spinach and feta.
5. Toss beets in above mix, add spinach and toss again.
6. Divide on to plates and sprinkle with feta.
Submitted By: Chef Walter Scheib
Recipe Author: Executive Chef Walter Scheib
Chef's Background: White House Chef (11 years)
Recipe Source: http://www.theamericanchef.com/PDFs/wsg_article.pdf