I love beets. Maybe a little bit of a strange veggie to have a “thing” for, but I genuinely adore them. Lately, I’ve been on a kick with the golden ones, though they can be treated the same as the ruby ones. Feta is a traditional accompaniment for salad and adds a nice salty punch.
Ingredients
4 medium golden beets (you can also use the red kind)
1/2 cup feta cheese
3 tablespoons lemon juice
3 tablespoons olive oil
1 garlic cloves, finely minced
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
baby greens, to garnish (optional)
Directions
Boil the beets on medium heat for 45 mins or until it can be easily pierced through with a knife. The skin will easily peel off. After removing the skin of the beets, chop the beetroot into cubes and do the same with the feta cheese.
To make the vinaigrette, whisk together lemon juice, olive oil, garlic, salt and pepper in a bowl. Add in the beets and feta cheese with the lemon vinaigrette and serve with baby greens to garnish (optional).
