2 1/2-3 lbs roasted beets, cut into 1" cubes 1/4 cup balsamic vinegar
1/4 cup olive oil 1 tbsp sugar
1 tsp salt 15 kalamata olives, quartered
1/3 cup walnuts, chopped 1/3 cup crumbled feta
1-2 tsp dried basil, crushed between
Heat oven to 400. In a large bowl, whisk balsamic, olive oil, sugar, basil and salt. Taste. The mixture should be sweet/sour. Adjust seasonings. Put beets in bowl and mix thoroughly. Prepare large cookie sheet with sides with a piece of parchment paper. Using a large slotted spoon, remove beets from bowl to cookie sheet. Reserve balsamic liquid. Bake for 15 minutes, then remove from oven and using a large spoon or pancake turner, flip beets so they are re-glazed. Bake for another 10 minutes then check to see if liquid has evaporated. You will probably bake for yet another 10 minutes at this point until they are just about candied. Remove beets and place back in bowl with balsamic liquid. Stir and let cool for about 30 minutes. At this point, if there is a lot of liquid, drain most of it. Add remainder of ingredients and mix well. Feta will eventually turn pink due to the beets. Serve this salad cold or at room temp. Bon appetit!
You can see the walnuts, kalamata olives and chunks of feta...