Beet Salad with Almonds and Chives
- Number of Servings: 4
Ingredients
1 1/2 pounds beets – red, yellow, the candy-striped Chioggia, or a mixture1/4 cup slivered almonds, roasted2 tablespoons extra-virgin olive oil1 tablespoon minced fresh chives, plus a few whole chives for garnish1 teaspoon fresh lemon juice1/8 teaspoon kosher salt or sea salt2 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 pairing 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.
Number of Servings: 4
Recipe submitted by SparkPeople user GLINTOFPEWTER.
Number of Servings: 4
Recipe submitted by SparkPeople user GLINTOFPEWTER.
Nutritional Info Amount Per Serving
- Calories: 158.9
- Total Fat: 13.3 g
- Cholesterol: 12.6 mg
- Sodium: 198.2 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 2.3 g
- Protein: 4.3 g
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