Balsamic Beets with Fresh Herbs and Feta
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Dressing:
2 tbsp. extra virgin olive oil (olive oil or avocado oil would also work)
1 tbsp. lemon juice (half of a lemon)
1 tsp. honey or maple syrup
1 tsp. Dijon mustard (stoneground or brown mustard would also work)
2 tbsp. reserved liquid from the Paisley Farm Balsamic Beets & Onion Salad
¼ tsp. red pepper flakes (optional)
¼ tsp. salt
¼ tsp. black pepper
For the Salad:
1 24 oz. jar Paisley Farm Balsamic Beets & Onion Salad, drained (reserve 2 tbsp. of liquid)
1/3 cup mixed fresh herb leaves, roughly chopped (I used mint, parsley, and oregano)
1/3 cup crumbled feta cheese
Instructions
- First, make the dressing. Add the olive oil, lemon juice, honey or maple syrup, Dijon mustard, liquid from the beets, red pepper flakes, salt, and pepper. Whisk vigorously until the mixture is smooth. Set aside.
- In a medium mixing bowl, add the balsamic beets and fresh herbs. Pour the dressing over the beets. Gently mix everything together until the beets are coated in dressing. Next, add the crumbled feta cheese and gently toss with the beets. Serve immediately or cover and place in the refrigerator until ready to use. NOTE: If you are going to chill the salad, pull it out of the refrigerator about 15 minutes before serving as olive oil can solidify when cold.