Red Beet Salad with Feta Cheese

Another refreshing salad both for summer or winter.  It has a very short ingredient list, full of nutrition and tastes great. Enjoy!

Ingredients: 

• 1 lb (4-6 medium) red beet roots
• 1/2 cup walnuts, coarsely chopped
• ¼ cup Italian parsley, chopped
• 3 table spoons olive oil
• Juice of 1 lemon (3 table spoons) 
• 1 tea spoon seasoned rice vinegar (optional)
• 1 clove garlic, mashed (optional)
• ½ cup feta or goat cheese, cut into small cubes
• Salt to taste

Directions:

1. Wash the beets, place them in a pan. Fill the pan with water. Boil the beets until tender about 45 minutes. You can check for doneness by inserting a thin knife into the beet. If it moves easily, it is cooked. Remove the beets from the stove. Wash and wait until they cool to room temperature. Peel the skin by rubbing between your fingers. It should come off easily.
2. Cut the beets into small cubes. Place in a bowl.
3. Add chopped walnuts to the beet, gently stir with a spoon.
4. In a small bowl mix olive oil, lemon juice, garlic (optional) and the vinegar(optional) with a small whisk.
5. Add parsley and the dressing to the bowl. Gently mix with a spoon. 
6. Place the salad in a serving dish. Add the cheese. 
7. Add salt to your taste. If the cheese is salty, you may not need to add salt.
8. Garnish the top with a few sprigs of parsley.
9. Cover and chill in the refrigerator until ready to serve.

Notes:

• Add the cheese after the salad is mixed. Otherwise the bright color of the beets will bleed into the cheese.
• I have tried using “ready to serve cooked beets”, however, the color is brownish, not as bright red tones as the home cooked beets.

AFIYET OLSUN!
BON APPETIT!

Ingredients

Boil beets until tender

Cooked beets

Peeled beets

Beets cut into small cubes

Beets walnuts parsley and sauce mixed together

Red Beet Salad with Feta Cheese