Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds beets - red, yellow, the candy-striped Chioggia, or a mixture

  2. 1/4 cup slivered almonds, roasted

  3. 2 tablespoons extra-virgin olive oil

  4. 1 tablespoon minced fresh chives

  5. 1 teaspoon fresh lemon juice

  6. 1/8 teaspoon kosher salt or sea salt

  7. 2 ounces feta cheese, crumbled A few whole chives for garnish

Instructions Jump to Ingredients ↑

  1. Place beets in a medium pot and cover with water. Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork. Drain, let cool, and use a paring knife and fingers to slide off skins. Cut beets into bite-sized pieces and place in a large salad bowl. Add almonds, olive oil, chives, lemon juice and salt, and toss gently. Sprinkle with feta, lay whole chives across salad as garnish, and serve.


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