Beet Salad with Feta

I learned to love beet salad from my Ukrainian neighbors a few years ago, and have been experimenting with my own version ever since.  I’ve finally got it exactly as I like it, and my potluck group agrees it’s perfect. Try it and tell me what you think. By the way, beets are especially good for your blood pressure as well as supplying other healthy benefits.

Servings: 6    Serving size: 2/3 cup     Preparation time: 30 minutes or less ​  (Depending on the size, beets may take 45 to 60 minutes  to cook.)

Ingredients 4 cups cooked beets, cooled, peeled, and shredded ⅛ cup mayonnaise ⅛ cup Greek yogurt ⅛ cup milk 1 tablespoon balsamic vinegar 1 tablespoon *citrus champagne vinegar ½ teaspoon sea salt ⅛ teaspoon ground black pepper ¼ cup feta 

*This vinegar may be difficult to find, but the effort is worth it! Note: I’ve seen a similar beet salad in the deli with mandarin orange segments.

Instructions To cook beets, wash, cut off both the roots and stem ends, put in a pot and cover with water. Low-boil until a fork can easily penetrate. Drain and run cold water over beets. Or wrap them in foil and roast for 60-90 minutes in a 450° oven. Let cool. Peel and shred. ​1. Mix together the yogurt, milk, vinegars, salt, and pepper. 2. Pour over the beets and mix well. 3. Transfer to a serving dish and sprinkle with feta. ​Note: Can be served immediately or refrigerated for a few hours for the dressing to thoroughly be absorbed into the beets.

I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out. 

Good cooking to you,

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