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BEET SALAD

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EVK’s hearty Beet Salad!

SERVES 2-4

Ingredients

Scale
  • 3–4 beets
  • handful of spinach
  • 1 orange
  • 1 red pepper
  • 2–3 stalks of celery
  • handful of walnuts
  • small red onion
  • 1/2 a block feta
  • OPTION: 1 pomegranate
  • OPTION: handful of almonds

Instructions

  1. Trim beets. Leave unpeeled and whole for roasting, OR peel and chop for steaming.
  2. Tear spinach.
  3. Slice orange, red pepper and celery (leaves too).
  4. Coarsely chop nuts.
  5. Dice onion.
  6. Crumble feta.
  7. OPTIONAL: seed pomegranate in a bowl of water.
  8. Roast beets unpeeled and whole at 400˚ for about an hour. Allow to cool and slip their skins off. OR Steam sliced beets to desired tenderness
  9. Toast nuts in the oven at 325˚ for about 8 minutes.
  10. Combine fruit and veg in a salad bowl and toss in OLIVE OIL AND APPLE CIDER VINEGAR DRESSING.
  11. Serve with nuts and crumbled feta.

Find it online: https://eastvankitchen.com/beet-salad/