Beet Salad

Beet Salad


• 4 cups red beets

• 4 cups gold beets

• 2 ounces feta cheese

• 2 ounces basic vinaigrette

• Candied walnuts

• 8 strawberries, quartered

• 4 leaves lemon verbena, chopped

• Salt and pepper to taste


1.) Bring beets to a boil in large stockpot. Cook until tender. 2.) Cool beets, peel off skin. Cut beets into quarters. 3.) Marinate beets separately in basic vinaigrette, toss with salt and pepper and lemon verbena. 4.) Toss strawberries in vinaigrette. 5.) Plate as desired.

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  2. On The Menu Recipe: The Shores Restaurant’s Barbecued Short Rib with Stuffed Portobello Mushroom
  3. On the Menu recipe: La Taverna’s Shrimp Scampi with Gremolata
  4. Mediterranean Room’s Eggplant Caponata at La Valencia Hotel
  5. Bertrand at Mister A’s: European White Asparagus Soup

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Posted by Staff on Apr 30, 2014. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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