The beet is a great vegetable, apart from being multi-seasonal it’s filled with nutrients that provide antioxidant, anti-inflammatory, and detoxification support. Besides all the nutritional mumbo jumbo it’s cheap and flavourful. They come in many different colours: red, golden, orange and candy cane. If you like to have raw beets gracing your salad plate the candy cane beet with it’s unique stripes makes any dish beautiful.
This recipe is a lovely little salad that is a great way to welcome spring while honouring winter. It’s an easy-peasy, healthy, flavourful salad that makes a nice side to just about anything you decide to grill up.
*My suggestion for working with beets is to cover your work surface with plastic wrap, or even the bag you brought the beets home in. Working over plastic will help with clean up as all the beet juice will stay on the plastic and prevent your surface from staining. Although when you’re cutting the beets, be careful for two reasons; one: you’ll cut through the bag if you’re to forceful and defeating the purpose of it and two: they’re round therefore they roll which can be really dangerous when working with a sharp knife. So take care and you and your surfaces should come out on top.
6 medium beets, peeled and chopped in bite size pieces
2 lemons – zested and juiced
1/2 cup fresh dill, chopped
2 cups sheep or cow feta, crumbled
1/4 toasted almonds (optional)
1. Steam the beets until they’re soft.
2. Place in a bowl, mix in lemon juice, zest and dill.
3. Top with the feta cheese just as you serve it on the plates, otherwise the cheese really does turn a bright shade of pink.