Roast Beef Salad With Feta Recipes

Steps:

• Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Steps:

• 1. Liberally season all sides of the roast with salt and pepper and place in a large Dutch oven over high heat. Quickly sear all sides of roast to achieve nice brown crust.
• 2. Reduce heat to medium low and add enough water to to cover the bottom of the pan with about 1 inch of water.
• 3. Add quartered onion, smashed garlic and chopped jalapenos. Cover and simmer for 3-4 hours until roast is very tender. (check water level periodically and add as needed)
• 4. Once the roast is very tender, add beef bullion cubes, lightly mash up vegetables with a fork and simmer for another 30 minutes or so to reduce liquid to one half (i.e. reduce until there is about 1/2 ince of liquid in the bottom of pan)
• 5. Wash and shred lettuce. Divide equally among serving plates.
• 6. Arrange avacado, onion slices and tomoato slices on top of lettuce mixture.
• 7. Once the liquid has reduced, remove from heat and transfer roast to a large bowl. With two forks, shred the beef entirely.
• 8. Place equal portions of shredded beef on top of salad mixture and add crumbled feta cheese.
• 9. Mix 2 parts Italian dressing with 1 part cooking liquid and dress salads with the mixture.
• 10. Serve with warm crusty bread or just plain saltine crackers.

Steps:

• Spray a broiler pan with non-stick cooking spray.
• Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
• Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
• Remove the beets from the oven and cool to room temperature.
• Toss the beets with the remaining ingredients and serve.