I had a delicious beet salad for lunch in an outdoor restaurant, on a beautiful summer’s day, years ago, in the small town of Missoula, Montana, and just loved it!  This is my version of that salad, and the inspiration for today’s post.

Beet Salad with Feta Crumble:
(serves 2)

• 2 beets
• 1 bunch parsley
• 1 small red onion
• Sheep’s milk feta cheese, 1/2 cup
• Raw pecans, 1/2 cup
• Extra virgin olive oil, 1/4 cup
• 1 small lemon
• Salt, freshly ground pepper to taste

1. Wash beets. Pat dry. Peel outer layer. With a spiralizer, spiralize beets so beets come out in long strands. Or, with a vegetable peeler, peel beets in strands. Cut strands to about 3 inches. Place in bowl.
2. Rough chop parsley. It’s important to separate the parsley leaves from the stems.
3. Sprinkle parsley on beets.
4. Dice small red onion. Sprinkle on beets.
5. Rough chop pecans. Sprinkle on beets.
6. In separate bowl, mix lemon juice, olive oil, salt, pepper. Best to use a whisk for mixing dressing. Add dressing immediately to beet salad. Add crumbled feta cheese.
Toss beet salad well.

Options:
• Use goat cheese instead of feta cheese.
• Use chopped raw pistachios instead of chopped raw pecans.
• Use cilantro instead of parsley.

Serve salad with toasted millet bread points. 

Enjoy!

may 23, 2015 • recipe 2
a recipe by Carol Giardino • all rights reserved