This is a gorgeous seasonal salad that uses some of your favorite veggies, and adds some creamy salty feta with some crunchy toasted almonds! It’s so easy to make you really have no excuse not to try it.
What you’ll need:
- Some beets, store-bought and already soft, or roasted in the oven
- One small courgette (zucchini) –chopped
- One yellow bell pepper –chopped
- One red onion –chopped
- About a third of a brick of some creamy or crumbly feta cheese
- Some slivered almonds
- Olive oil, lemon juice and salt and pepper
What to do:
If your beets are uncooked, roast them in the oven or boil them(?) [I actually don’t know how to cook beets, I usually eat them raw or buy them in a package pre-cooked from the grocery store]. Once the beets are cooked and soft (but still retaining a bit of firmness) cut them into quarters and arrange on a plate.
In a dry frying pan, toast the almond slivers until they become golden brown.
In another larger frying pan, warm up some olive oil and toss in the diced courgette, onion and yellow pepper. Sautee for about 10 minutes, slowly adding a tiny bit of brown sugar, some salt and pepper.
Once the veggies are soft and slightly browned, pour them over the beets.
Top with some crumbled feta and sprinkle over with the toasted almonds. Squeeze over the juice of a lemon and a tiny bit more olive oil.