Anyone out there love beets as much as I do? During winter I was a fixated on these royal beauties. I made borscht twice and this salad twice. It may be a bit late in the year for those that garden like myself, but luckily there’s probably a Whole Foods or Trader Joe’s near you! 🙂
- 4-5 medium beetroots ~ scrubbed clean
- 2 garlic cloves ~ peeled and minced (optional)
- 2 tbs organic parsley ~ leaves only, minced
- 4 sprigs scallions ~ green only, chopped
- 3 tbs fresh squeezed lemon juice
- 1/2 organic feta ~ cut into desired chunks (add more if you prefer)
- sea salt ~ to taste
- freshly ground black pepper ~ to taste
- extra virgin olive oil ~ optional
- Boil the beets on medium-high heat for about 45 minutes. (The beets are cooked when a knife can be easily pierced through.) you can peel these, but I always leave the skins on. It’s good fiber and packed with nutrients! 🙂
- Strain the water. Allow beets to cool. Cut into chunks of desired size.
- In large mixing bowl, add lemon juice, garlic, parsley, scallions, and season to taste. Gently whisk. Add the chunks of beets and feta cheese. Gently fold with a spatula.
- Chill about 30 minutes before serving. Garnish with chopped parsley and scallions. ENJOY!
If gardening is a hobby for you as it is for me, you are most likely a seed-saver. If not, it’s never to late to start! It’s a fun way to involve the kiddos, too! You can start by printing your own vintage-design seed packets, now available on my Easy shop. These are 100% original illustrations and designs made by yours truly. The back of each packet also includes a companion planting list for that veggie/fruit, along with a chef’s tip (when applicable) . Beetroot, eggplants, marigolds, radishes, and tomatoes are currently in the shop. I’m working on carrots, peas, cucumbers, basil, just to name a few.
Enjoy and Happy Gardening! 🙂
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