Beet Salad
By: Mexican Food Journal
Published: Saturday, February 29, 2020 - 11:42am

Ingredients




4 medium beets
3/4 cup feta cheese
2 tbsp. finely chopped cilantro
Vinaigrette
Juice of 1 orange
Juice of 1 lime
2 tbsp. olive oil
1 tsp. balsamic vinegar
1 tbsp. honey
1/2 tbsp. dijon mustard
1/2 tsp. salt
1 clove garlic

Preparation

1 Cut the tops off the beets. Place the beets in a large pot and cover with 2″ of water. Bring to a boil then reduce to low and cook for 45 minutes. 2 Set the beets aside and allow to cool. 3 Peel the beets once they are cool to the touch. 4 Cut the beets into 1″ pieces. 5 Vinaigrette 6 In a small mixing bowl add the orange juice, lime juice, balsamic, vinager, honey, and dijon mustard. 7 Whisk the ingredients briskly while slowly pouring in the olive oil. 8 Whisk vigorously until the ingredients have combined. 9 Add the chopped garlic and salt. Whisk in incorporate. 10 Set Aside.

About

Beet salad with a citrus balsamic vinaigrette topped with crumbled feta cheese and cilantro. See the recipe.