I am absolutely in love with this recipe for my favorite spring salad. I’m obsessed with this salad for a number of reasons: It’s really easy to prepare and contains a number of really healthy nutrients – but most importantly – it’s so tasty. I love to use candy-striped beets because they are so pretty, and because they don’t stain your hands when you grate them.
This recipe serves two.
Ingredients
- 1 large candy-striped beet ( or regular if you can’t find the candy-stripe)
- 2 cups of baby salad leaves
- 1/2 cup Marcona Almonds (if you live near a Trader Joe’s, you’re in luck because they carry them, roasted and salted.)
- 1 cup of crumbled feta cheese
- 1/2 cup really good quality olive oil
- 1tbsp fresh lemon juice
- Sea salt and pepper
Instructions
- Grate your beet into thin slices and then assemble the baby salad leaves, almonds, and feta cheese into a bowl.
- Mix together your olive oil, lemon juice, and salt and pepper to taste. After mixing together well, pour dressing over salad and toss everything together.
- Enjoy my favorite spring salad!
Sometimes I will serve this with some quinoa or brown rice to make the meal a little heartier and filling.
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