Beet Salad with Creamy Feta Dressing
    Servings Prep Time
    2people 20minutes
    Cook Time
    15minutes
    Servings Prep Time
    2people 20minutes
    Cook Time
    15minutes
    Ingredients
    Salad
    Dressing
    Instructions
    Salad
    1. Cook beets in lightly salted simmering water until fork tender, approximately 15-18 minutes depending on size. Prepare dressing while beets are cooking. Drain and cool with cold running water. Once cool to the touch, trim off top and bottom and peel off skin, which should remove easily. Place beets onto a paper towel lined plate to absorb any run off beet juice. Cut beets into large bite size chunks.
    2. Arrange approximately 2 cups of mixed greens onto plate. Cut apple half in half and remove core. Slice into 1/4″ slices and spread half of the apple over mixed greens. Top with half the beets and sprinkle with 2 tbsp of pistachios. Drizzle with dressing and sprinkle with additional fresh dill fronds. Season with freshly cracked pepper and sea salt if desired. Serve immediately.
    Dressing
    1. Using a blender or mini food processor, blend together all ingredients except feta until combined and smooth. Add feta and pulse a few times to combine yet retain some feta texture. Keep chilled until ready to use.
    Recipe Notes

    -I used the elongated cylindra beets which cook quickly and peel easily.  Globe style beets can be used, just adjust cooking time according to size of beet.

    -This recipe makes about 2/3 cup of dressing which may be more than you need, however it is difficult to blend smaller amounts.  Use any extra on sweet potato fries or lamb burgers.

    -This recipe makes 4 starter size salads if desired.

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