Adapted from allrecipes.com
INGREDIENTS
1 bunch of beets, greens removed
3 tablespoons lightly toasted slivered almonds, toasted pine nuts, or chopped walnuts
2 tablespoons extra-virgin olive oil
2 teaspoons fresh chives or dill, minced
3/4 teaspoon fresh lemon juice
1/8 teaspoon kosher salt or sea salt
2 ounces feta cheese, crumbled
A few whole chives or dill fronds for garnish
PREPARATION
- Place beets in a medium-size pot and cover with water.
- Cover, bring to a boil, and cook 15–25 minutes, until beets are easily pierced with a fork. Drain and let cool.
- Use a paring knife and your fingers to slide off beet skins.
- Cut beets into bite-sized pieces and place in a large salad bowl.
- Add nuts, olive oil, chives or dill, lemon juice, and salt, and toss gently.
- Sprinkle with feta, lay whole chives or dill fronds across salad as garnish, and serve.
Serves 2–4. Prep time, 15 minutes; cook time, 30 minutes.