I have to come out and say it: I love beets. It’s just a part of me. I used to HATE them, until my mom presented them to me in a delicious salad form. I took my mom’s recipe and made it my own, because that’s what we do, right?! If you are looking for a side dish to a spring or summer bbq, look no further. The best way to make beets is to roast them. This process is a little tedious, but is SO WORTH IT. Every once and a while I find pre-roasted beets at Costco (game changer!). If you roast your own, take a beet and rub olive oil on the skin and wrap it up in aluminum foil. Roast in the oven at 400 degrees for 30-40 minutes and then peel off the skin. BEWARE: its messy, and beet juice stains.
INGREDIENTS:
– 3-4 beets, roasted
– feta cheese crumbles (one container)
– 1 cup pistachios (i used the Honey Roasted ones, TOTALLY DELICIOUS)
– chives for garnish
– olive oil (1-2 tbsp)
– salt and pepper, to taste
– squeeze of lemon juice
DIRECTIONS:
– Slice up your beets into small pieces and put into a bowl. Throw some olive oil and a squeeze of lemon to the bowl and coat your beets. Add cheese, pistachios, and salt and pepper to taste. Mix it up! Add chives to top. Et voila, beet salad is SERVED! (SO EASY, SO DELICIOUS)
sustaining sloan 