Rosemary’s Beet Salad With Walnuts and Feta

Published on April 25, 2022

Rosemary’s Beet Salad With Walnuts and Feta

Ingredients

Instructions

To cook the beets, scrub them and when they are dry, rub them all over with avocado oil, sprinkle with salt, wrap each one in foil, set them on a baking sheet and bake in a 400° oven for 1 hour or until tender. When cool enough to handle, remove the skin. Chill.

Place all ingredients in a salad bowl. You can eat this salad as is or serve on a plate lightly drizzled with a vinaigrette (see Caraway Vinaigrette below).




Caraway Vinaigrette

Ingredients

Instructions

Place all ingredients in a jar with a lit and shake until blended.








Williamsburg, Virginia