This beet salad is one of my standbys. Herbs that go especially well with beets include mint and dill, but you can also use your other favourite herbs. This salad will keep for 3-5 days in the fridge.
Farmer Emily's Beet Salad
- Beets in desired amount
- Salt to taste
- Pepper to taste
- Olive oil to coat
- Apple cider vinegar to coat
- Herbs fresh or dried, and chopped
- Garlic chopped
- Feta crumbled
Boil your beets whole until tender. (You can also steam or roast them whole too if that works better for you. From what I understand you will retain more nutrients that way too. I just find boiling easier.)
Drain them and let them sit in cold water until cool to touch. Then run cool water over them as you peel off the skins with your fingers.
Chop your beets into 1 inch chunks. Add salt, pepper, oil and cider vinegar and mix.
Add the herbs and/or garlic and finely chopped or crumbled feta and mix again.