Nutritious and Delicious: Beet and Feta Salad

Beets seem to be one of those vegetables you either love or hate. They are naturally sweet and nutritious – and the leaves are edible – but you may remember the pickled or canned ones from your childhood that made you a card-carrying member of the National Beet Haters Association.
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If you’re a hater, this recipe might just convert you. If you’re a lover, well, you already know how good it’ll be.
Check out the “How to cook beets” post if you’re not sure how.
Beet & Feta Salad
4    medium    beets, cooked and cut into cubes
1/3 cup           chopped walnuts or pecans
1    can           mandarin orange segments, drained
3    tbsp          maple syrup or corn syrup
1/4 cup           balsamic vinegar
1/2 cup           extra virgin olive oil
2    ounces      goat cheese
salad greens or baby spinach
While the beets are cooking, place the walnuts in a skillet over medium-low heat with a smidge of olive oil.
Heat until they are warm and starting to toast, then stir in the maple syrup.
Cook, stirring constantly, until evenly coated and browned.   Remove from heat and cool.
In a small bowl, whisk together the vinegar and oil for dressing.
Cut the beets into cubes.
Now you’ve got two choices: arranged (composed) or tossed salad.
1. Artfully arrange a large helping of salad greens onto each of four salad plates.   Place beets over the greens for a burst of colour and top with with feta, nuts and drizzled dressing.
Or
2. Combine ingredients in bowl, top with dressing and toss.
Enjoy. It’s un-beet-able.
Cheryl Andrichuk is a UBC Alumna, who graduated with a degree in English all the way back in 1981. She currently resides in Coquitlam with her husband, another UBC Alumn, and dog, Max, who has only been to SFU. She is currently working and writing her recipe blog, Start With an Onion.

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