Beets sound like a pretty intense vegetable, but I promise you, try them in this salad recipe with tangy feta cheese, walnuts, & a light citrus vinaigrette.
Boil the beets skin on, on medium-high heat for 45min to 1 hour. They are ready once they be can easily pierced with a knife.
Once they have cooled, cut the stems off and peel the beets; the skin should easily come off. Slice the beets into thin ¼ inch slices. Place them in the serving dish.
Crush the garlic for the vinaigrette and finely chop fresh parsley until you have ¼ cup.
Candied Walnuts
In a non-stick pan, combine walnuts, butter and sugar. Toss together until the butter has fully melted and the sugar has dissolved, about 5 minutes. Empty the walnuts on to parchment paper and separate them so they don’t stick together once they dry.
Roughly chop ¼ cup of candied walnuts.
Mix & Prepare
Sprinkle the feta cheese on top of the sliced beets. Top with chopped parsley and walnuts.
Whisk together the freshly squeezed lemon juice, olive oil, crushed garlic and ½ teaspoon of salt.
Drizzle the vinaigrette over the beet salad and serve.