I love fresh beets.. oh who am I kidding, I love beets any way they are cooked but fresh is always better right?! I always used to eat beets hot with butter until I discovered them in salads and really enjoyed them.
I decided this past weekend to be adventurous and actually make a cold beet salad. Of course this weekend turned out to be very busy and I had a ton of stuff to be done before company came… and lo and behold I found fresh cooked and vacuum packed beets in the local Lococo grocery store! How handy is that! This made it possible for me to find the time to make the beet salad without heating up my house (since it was like a furnace outside already at 9:00 am.).
The recipe literally took me all of 10 minutes to make. Of course if you needed time to cook the beets you would add another hour to this as you also need to cool them down and peel them too! The dressing is a lovely lemon vinaigrette that was a perfect match for the beets. Now this recipe was a little on the oily side for me, so I did make some adjustments for those of us that are trying to lose a couple pounds. 🙂
Of course this recipe calls for parsley which is hugely good for you with many health benefits! Have a look at this link if you want to learn more about this! My personal favorite it that it is a natural deterrent to bad breath.. which is good because there is garlic in the dressing. 🙂 https://www.naturalfoodseries.com/11-health-benefits-parsley/
So try it out, and enjoy! I am sure if you don’t like feta you could quite easily use Goat cheese or even blue cheese! (I seem to have a blue cheese fetish right now) Let me know if you use another cheese and how it turned out. I served this to my family with dinner and they didn’t leave any leftovers so I am thinking it was a hit. 🙂
Beet and Feta Salad
Serves 5, 4FS points per serving (including dressing)
5 cups beets, cooked, peeled and chopped into small bite size pieces
3 oz of feta cheese crumbled (If you want to add more adjust your points)
4 TBSP parsley chopped (feel free to use as much as you like!)
Mix up the above in a lovely bowl, you can reserve a bit of cheese and parsley for the top for added prettiness. 🙂
Add in the the dressing below and mix.
Lemon Vinegrette dressing
3 TBSP Lemon juice
2 TBSP extra virgin olive oil
2 small cloves of garlic minced
1 TBSP honey
1/2 tsp of pepper
1/4 tsp salt (optional I personally didn’t use it as feta cheese has it’s own salty taste)