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It’s Father’s Day and my kids have taken up the kitchen, or should I say the grill not that I’m complaining. They decided to make grilled chicken and corn which their father loves. They also made a delicious beets salad. It’s a beautiful Sunday, I hope you enjoyed it to the fullest.
Roasted Beets Salad
¼ cup of feta cheese
¼ cup sliced almonds
1 tbsp chopped parsley
Zest of 1 lemon
1 tbsp lemon juice
1tbsp aged red wine vinegar
¼ cup extra virgin olive oil
1 tsp of brown sugar
Salt and pepper
Wash the beets and cut off their stems. Wrap them in aluminum foil after drizzling with olive oil. Bake at 425°F for 45 minutes to an hour until tender. Let them cool, then peel and cut them into bite sizes.
In a medium bowl, combine (olive oil, lemon zest, lemon juice, brown sugar, parsley, salt, and pepper). Toss together beets, vinaigrette, feta cheese, and almonds until everything is combined well. Season with salt and pepper. Serve at room temperature or chilled.
This salad is colorful, simple and delicious. I hope you like it.