summer, winter, spring, and fall

Okay, I was wrong. I admit it. The weather hasn't taken a turn for the worst - oddly, it was actually really nice out today...very Spring like. I finished work earlier than usual and decided that it would be nice to go home and actually cook.

After a week of lots of left-overs and take-out, it was nice to get into the kitchen and make something with my own two hands. Sometimes the best remedy for a hard week is lots of chopping and stirring.

This week's CSA share left us with a bounty of beets, carrots, and other root vegetables. I decided to make a roasted side dish with beets, carrots, and onions.

The recipe is adapted from an old Gourmet magazine.

Beet Salad

2 tablespoons cider vinegar
1 teaspoon whole grain Dijon mustard
1/2 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
2 medium onions, cut into 1-inch pieces
4 large carrots, cut into chunks
2lbs red beets

3 oz crumbled feta (1/2 cup)

Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well. Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes.
Roast beets and carrots together until soft, approx. 45-60 minutes.
Add onions to dressing, then add beets and carrots, stirring gently to combine.

Sprinkle Greek feta over top and enjoy.

The salad was very fresh tasting and yet also very earthy. It was perfect for a day like today where we're not sure what season it is anymore. The dressing was quite tangy; a perfect balance to the sweet vegetables.

It's a great side dish, any time of the year.