Since Tuesday Larken suggested a non-traditional salad and mentioned beets, which I love, I found this one for us all to share from epicurious.com.  It’s a Roasted Beet with Beet Greens and Feta (which I love as long as it’s one from sheep or goat’s milk):

Ingredients:

6 tablespoons extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
1 tablespoon minced garlic

7 medium-large beets (about 3 inches in diameter) with greens
1 cup water
2 tablespoons chopped drained capers

3/4 cup crumbled feta cheese (about 3 ounces)

Preparation

Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.  

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13×9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.  

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.  

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.  

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.  

If anyone tries this-please, let us know what you think!  I chose it because there were over 80 reviews on the site and most thought it was a different and great salad!

Now-I’ve been thinking-we all have our own way of preparing the bird/ham-even prime rib, so let’s skip to dessert!

What does your clan like?  Traditional pumpkin pie?  Pecan, apple-all three?  Our daughter-in-law loves cheesecake, pumpkin in particular-so for her birthday dinner (along with all her favorites!) I made a very tasty and decadent VEGAN version.  I’m thinking of adding it to my bring alongs to our feast.

What recipes would you like to share or have me find for the pursuit of trying?