Let’s Eat Beets!

 

Energy boosting, anti-inflammatory, heart healthy, detoxifying Beets! Try this cooling, no-fuss summer salad. It’s perfect for an earthy, grounding meal or snack to calm the fiery energy of summer.

BEET & FETA SALAD

Serves 2-4

2 large red  beets boiled, cooled, peeled and diced (or 4 small red beets)

1/4 chopped parsley (curly or flat)

1 block/package feta cheese

2 scallions chopped

1/8 tsp each: dried oregano & thyme

A sprinkle of toasted, salted pepitas

A few pinches of pink Himalayan salt & a few twists of ground black pepper

A splash of vinagrete*

 

Boil the beets in a large pot of water on the stovetop until you can smoothly pierce with a fork

*top tip: boil several beets at the beginning of the week and store (skin on) wrapped in the fridge to use throughout the week in other dishes. Simply pop out of fridge, peel and chop when you’re ready to use.

Once beets are cooled, use a knife to top & tail and remove the skin for compost. Then dice the beets to the size you like and add to a mixing bowl.

Finely chop the parsley and scallions and add to bowl

Cube the feta and add to bowl

Sprinkle the herbs, pepitas, salt and fresh ground pepper, a splash of vinagrete and gently mix it all up

*to make the vinagrete

Use a clean jar with trusted lid and add:

1/4-1/2 C olive oil

1/4 C rice vinegar

1/8 C apple cider vinegar

1 clove pressed garlic

juice of 1 lemon

1 tsp Dijon mustard

With the ingredients now in the jar, put the lid on and shake vigorously. (makes enough to use throughout the week)

Enjoy your salad with toasted pita bread on the side