Root vegetable and feta salad from Michael Symon’s Roast
| 2 min read
At A Healthier Michigan, we decided it would be fun to feature healthy recipes from our favorite restaurants around Michigan and this week’s recipe comes from a restaurant in the heart of Detroit. Michael Symon, an award winning chef, opened Roast in Downtown Detroit at the Westin Book Cadillac in Fall of 2008. Since then the Detroit Free Press named it “Restaurant of the Year” in 2009 and has had many other rave reviews.
Below test out the 30 minute recipe for Root Vegetable and Feta Salad for 4 courtesy of Michael Symon:
Root Vegetable and Feta Salad
Ingredients
1 clove garlic, minced
Salt
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 pound baby carrots and golden beets (as many varieties as you can find), sliced paper thin
1 red onion, shaved thin and soaked in ice water for 10 minutes
1 small (4 ounce) cucumber, thinly sliced
1 cup crumbled barrel-aged feta
1/4 cup chopped fresh dill
1/4 cup fresh mint, torn
Freshly ground black pepper
Salt
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 pound baby carrots and golden beets (as many varieties as you can find), sliced paper thin
1 red onion, shaved thin and soaked in ice water for 10 minutes
1 small (4 ounce) cucumber, thinly sliced
1 cup crumbled barrel-aged feta
1/4 cup chopped fresh dill
1/4 cup fresh mint, torn
Freshly ground black pepper
Directions
Put the garlic and a pinch of salt in a large mixing bowl. Add the vinegar and slowly whisk in the oil. Add the carrots and beets, onion, cucumber, feta, dill, and mint. Gently toss. Add salt and pepper, to taste. Transfer to a large platter and serve immediately.
Photo credit: Edsel L
