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Beet and Feta Cheese Salad

This image courtesy of Colin Ericcson

Pink and perfectly seasoned, this salad is pretty served over fresh, tender spring greens.

Makes4 servings

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseappetizer, main course, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian

Mealdinner, lunch

Taste and Texturesweet, tangy

Type of Dishsalad, vegetable

Ingredients

  • 4 beets, cooked and sliced 
  • ¼ cup chopped red onion 60 mL
  • ¼ cup chopped fresh parsley 60 mL
  • ¼ cup chopped dates 60 mL
  • ¼ cup sliced figs 60 mL
  • 3 tbsp avocado or olive oil 45 mL
  • 1 tbsp rice vinegar 15 mL
  • 1 tsp fresh thyme leaves 5 mL
  • 1 tsp chopped fresh rosemary 5 mL
  • ¼ cup crumbled feta cheese 60 mL
  • ¼ cup slivered toasted almonds 60 mL

Instructions

  1. In a salad bowl, toss together beets, red onion, parsley, dates and figs.

  2. In a small jar with a lid or small bowl, combine oil, vinegar, thyme and rosemary. Shake or whisk to mix well.

  3. Pour dressing over salad ingredients. Toss gently to mix. Sprinkle with feta and almonds and serve immediately.

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