BEET, NEW POTATO AND FETA SALAD
1 pound new potatoes, red or white
1 pound beets, about 3 medium sized
1/2 red onion, finely chopped
1/2 pound crumbly feta cheese
1/2 bunch Italian parsley, finely chopped
1 tablespoon dijon mustard
1/4 cup red wine or sherry vinegar
1/2 cup olive oil
salt and freshly ground pepper to taste
Cut beets from their greens and rinse off. Steam the beets in their skins. If some are really bigger than others, take them out as they cook. Cook them until still crunchy inside, about 25 or 30 minutes for a medium to large beet. Alternatively, you can roast them, covered in foil, about an hour for medium beets at 400 F, with a little olive oil, salt and pepper, thyme sprigs and a little water. Let cool completely to room temperature and peel off skins. They should come off easily.
Scrub the potatoes gently and steam them until done. Not too soft, slightly firm. Let cool completely to room temperature.
Place mustard in the bottom of a mixing bowl and whisk in the vinegar. Add the oil in a steady stream, constantly whisking so it emulsifies. Add salt and pepper to taste.
Cut the potatoes and the beets into the same size pieces, about 3/4
inch or so. Crumble in the feta, add the onion and all the parsley
except for 2 tablespoons. Toss gently with the vinaigrette. Adjust salt and pepper.
Sprinkle remaining parsley on top of salad before serving. It’s better served at room temperature than cold.