Beet Salad
When I was a kid, I despised beets—perhaps because they came from a can. Now that I have access to my own garden-grown beets or fresh beets from the farmers market, I adore them—especially in a salad. This is a great side for lunch, especially with a quinoa salad.
Ingredients
- 5 beets (golden or red)
- 1–2 tablespoons olive oil
- Zest of 1 lemon
- 1 teaspoon sea salt
- 1 tablespoon chopped chives
- 1–2 teaspoons balsamic vinegar
- 1 handful feta cheese*
Instructions
- Boil 5 beets for about 1 hour, until tender. Peel beets under running water; dice into ½-inch cubes. Place the beets in a bowl and add olive oil, lemon zest, sea salt, chives, and balsamic vinegar. Mix well to combine. Serve with a handful of feta cheese sprinkled on top. Enjoy!
- *I used feta, but you can use goat cheese or any other cheese you like.
Notes
PHOTOGRAPH BY MARK LOADER
