I served Golden Beet and Feta Salad the other night with a filet of salmon dinner and the flavours blended perfectly. Fortunately, we are able to get golden or pink beets in the grocery store most of the year. You may have to look in the organic vegetable aisle.
Besides the wonderful flavour of this salad, beets are a good source of dietary fiber, vitamin C, magnesium and potassium.
Golden Beet and Feta Salad
Ingredients
- 5 – 10 golden beets - At the market in the summer, there are many light coloured beets, pink, golden, orange, any of them will do
- 1 ½ tbsp lemon juice
- 4 tbsp olive oil
- ¼ tsp salt - optional
- ¼ tsp pepper
- 4 cups mixed salad greens - which have been washed, spun dry, wicked in a tea towel and chilled in the fridge
Instructions
- Cook the beets in boiling water until just tender. Cool and slip off skins. Cut into quarters (or eighths if medium sized) and set aside.
- Put the lemon juice in a small bowl, then add oil in a slow stream (or use your Bullet) until well combined. Season dressing with pepper and salt. You may wish to omit the salt, since the Feta cheese is salty.
- Place the greens in a salad bowl, top with the cut and cooked beets, sprinkle the Feta over the beets and drizzle the dressing over the top. Gently toss.