Roasted Beet Salad with Beet Greens and Feta (and possibly a little kale)

Part of being on a budget means cooking at home, so I have decided to post some of the recipes I try for better or worse. I'm not an incredible chef but since Noelle can't cook worth a damn, I figured I would have to be in charge of this. So let this be my first attempt to bring you a simple, delicious dish.

There were a few beets included in my CSA haul today so I decided to make Bon Apetits Roasted Beet Salad with Beet Greens and Feta. Because there weren't a lot of green attached to my beets I added in some kale (also in the box). A friend of mine made this for me about a month ago with fresh beets from her garden and I fell in love for the first time with beets, something I had not really been a fan of before. So without further ado, here is the original recipe that I halved and added kale to, and also left out the capers- but I will leave it up to you.

• 6 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons red wine vinegar
• 1 tablespoon minced garlic

• 7 medium-large beets (about 3 inches in diameter) with greens
• 1 cup water
• 2 tablespoons chopped drained capers

• 3/4 cup crumbled feta cheese (about 3 ounces)

preparation

Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing