roasted-beet-salad-with-beet-greens-and-feta-3188.json

{
    "directions": [
        "Preheat oven to 375\u00b0F. 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."
    ],
    "ingredients": [
        "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)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Roast",
        "Vegetarian",
        "Feta",
        "Beet",
        "Winter"
    ],
    "title": "Roasted Beet Salad with Beet Greens and Feta",
    "url": "http://www.epicurious.com/recipes/food/views/roasted-beet-salad-with-beet-greens-and-feta-3188"
}