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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