Colorful, flavorful and healthy side dish.
Beet Salad With Almonds And Chives
Savories & Sides
1-1/2 pounds beets – red, yellow, the candy-striped Chioggia, or a mixture
1/4 cup Mandelin Blanched Slivered Almonds, roasted
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh chives, plus a few whole chives for garnish
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt or sea salt
2 ounces feta cheese, crumbled
Place beets in a medium pot and cover with water. Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork. Drain, let cool, and use a paring knife and fingers to slide off skins.
Cut beets into bite-sized pieces and place in a large salad bowl. Add almonds, olive oil, chives, lemon juice and salt, and toss gently.
Sprinkle with feta, lay whole chives across salad as garnish and serve.
Almond Board of California