Caputo’s Italian Heirloom Beet Salad

1 lb. Beets (cubed) with beet greens
½ cup extra virgin olive oil (condiment grade)
4 T onion finely chopped
4 oz fresh arugula
3 T 12 yr Balsamic vinegar
½ lb Greek Feta cut into ¼ inch cubes
sea salt to taste
cracked black pepper
1 T fig Marmalade (optional)

Bring 3 quarts of water to a rolling boil. Separate beets from the beet greens. Boil beets for 30 minutes (at the last 10 minutes add beet greens to pot).

While beets cook, mix olive oil, balsamic vinegar, and cracked pepper (and the optional fig marmalade). Place a bed of arugula on individual serving plates.

Drain beets and greens, and then peel the beets using the flat end of butter knife. Distribute the cooked greens over the beds of arugula. Sprinkle cubed beets, feta and chopped onion over each plate. Dress and serve.

Add comment