Beet & Feta Salad
2-3 large or 6-8 small/medium beets
2 tablespoons extra virgin olive oil
1 clove of garlic, minced
1 tablespoon vinegar
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 container of Natural and Kosher Crumbled Feta
1 tablespoon chopped cilantro or parsley
1 tablespoon slivered almonds, roasted
1 tablespoon sunflower seeds, roasted
1 tablespoon dried cranberries
Slice the stem off each beet and scrub well. Place beets in a pot and pour enough water to cover entirely. Bring to a boil over medium high heat and cook until the beets are tender and a fork easily pierces through.
Peel and dice the beets. In a large bowl, combine the diced beets, oil, garlic, salt, and pepper.
To serve, spoon the beets onto a serving platter or in a bowl and sprinkle the feta, cilantro, almonds, seeds, and cranberries over it generously. Serve warm or cold.
Note: I choose to sprinkle the toppings over the beets rather than toss everything together so that the feta stays sparkling white and the nuts and seeds don’t become soggy if waiting too long.
Instead of boiling the beets, you can also roast them in a 425F oven for 40-45 minutes.