Beet and Feta Salad

One of the many downsides I found to being on a chemo diet was the restriction on eating uncooked fruits and vegetables. In spite of the fact the main veggie in this recipe is cooked, this salad tastes as fresh and bright as if it had come straight from the ground. The rich colors bring a strong visual appeal while the strong flavors of the feta and dressing stand sharply against the mild sweetness of the beets. Thank you to the Scrambled Chefs for sharing the original recipe!

Beet and Feta Salad

Ingredients:

• 4 medium beetroots

• 60 g feta cheese (about 1/2 c, crumbled)

• 2 tbsp chopped fresh parsley (may try 2 tsp dried parsley)

• 3 tbsp lemon juice

• 3 tbsp olive oil

• 2 cloves garlic, minced

• 1/2 tsp salt, or to taste

• 1/2 tsp black pepper, or to taste

1. Peel the beetroots and boil them in a pot of water until they can be easily pierced with a knife - this will take about 45 minutes for medium-sized beets.

2. Fill a large bowl with ice and water. When the beets are done, remove beets from boiling water and transfer to the ice bath to cool.

3. Chop beetroots into cubes. Combine with feta in a large serving bowl or container. Stir in the parsley.

4. In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper. Pour over the salad mixture and toss to combine.

Tips & Variations

• If the raw garlic concerns you, try either 1/2 to 1 tsp of garlic powder, or try using jarred or roasted garlic instead.

• You may use either crumbled or block feta cheese. I preferred using a block and cubing it to match the beetroots. This reduced the drying effect of feta cheese "powder" mixing into the salad.