10 oz cooked beets*, diced
2 “baby” cucumbers, diced
3 oz crumbled feta
1/4 cup chopped parsley
1 bulb spring onion, cut into half moons
for the dressing:
juice of 1/2 lemon
3 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
freshly ground black pepper
Toss together the beet ingredients in a medium bowl. Set aside. Whisk together the dressing ingredients. Drizzle over the salad, toss to coat. Refrigerate until ready to serve.
*I used Love Beets brand cooked beets I bought at Costco. Alternatively, you can roast your beets.
Tonight we are having my favorite kind of meal. I call it snackies and it is basically meat, cheese and bread for dinner. It is perfect for hot summer nights but we do have it year round (in the colder months we normally have some hot apps). So we aren’t totally unhealthy hedonists, I try and throw some fruit in there or something. Today I was feeling peppy so I tossed together this salad using some staples and odds and ends from the fridge. I was really pleased with how it turned out! It is light and refreshing with a nice mix of textures: tender beets, crisp cucumber, and crumbly cheese.