bird & cleaver

Even after doing B&C for a while, we still have some things to learn. One of the main things we still struggle with is finding a balance between what we decide to share on this space, and what we keep to ourselves. Sometimes it is a question of "do you think anyone would really want to do all that?". Because, in case you have not noticed, we don’t really do very many "how to" photos.  Other times it is the complete opposite; its more like "can we even actually call this a recipe?". But, every recipe we do reflects us, and how we eat. These are our daily meals. So, in the spirit of "keepin' it real", we like to share these recipes with you when we remember to jot them down. It also helps when we find them exceptionally delicious. This beet salad is one of those recipes. About as simple as it gets. Enjoy.

• 3 large beets, peeled and trimmed
• 2 tablespoons + more for drizzling, olive or grapeseed oil
• salt tt
• pepper tt
• 4 tablespoons red wine vinegar
• 1 tablespoon honey
• 1/4 cup feta, crumbled
• 1/4 toasted almonds, chopped
• a handful of fresh flat leaf parsley, torn into pieces

Preheat oven to 400 degrees.  Drizzle oil over beets and sprinkle with salt.  Roast in a shallow baking pan or baking sheet for 45 minutes to 1 hour.  Beets should be fork tender.  Set aside until cool enough to handle.

In the meantime, add honey and red wine vinegar to a bowl.  Slowly drizzle oil in, whisking to combine.
Season to taste.

After beets are cool, carefully cut into thin slices. The thinner the better. Arrange on a plate or platter and top with feta, almonds and parsley.  Serve as is, or over greens.