BY CHEF KATIE MIST

Beet & Citrus Salad

Beets are packed with a host of vitamins and minerals that support heart health, plus antioxidants that support liver function, which aids in balancing hormones. This salad is great on its own or makes a perfect side dish for grilled meats and seafood.

Cook Time: 45 minutes | Prep time: 10 minutes | Serves/Serving: Servings = 4

Ingredients

• 2 large beets

• 1 orange, cut into segments

• 1 shallot, thinly sliced

• 1 tablespoon Italian parsley, rough chopped

• 1 tablespoon chives, rough chopped

• 1 tablespoon mint, rough chopped

• 1 tablespoon champagne vinegar (substitute with white wine or red wine vinegar)

• 2 tablespoons extra virgin olive oil

• Salt and pepper to taste

• 4 ounces feta cheese in brine, crumbled into large chunks (We loveValbreso feta.)

Instructions

1. Heat oven to 350.

2. Cut beets in half and place in a small baking dish.

3. Make sure they are in one layer so they cook evenly.

4. Add a couple of ounces of water and cover tightly with foil.

5. Roast beets until a knife easily slides in and back out (about 45 minutes) depending on the size of the beets.

6. Let cool enough so that you can handle them (about 15 minutes)

7. Peel using your hands

8. The skins should easily slide away from beet with some light pressure.

9. Cut peeled beets into ½ inch cubes

10. Combine all ingredients, except feta, in a bowl

11. Stir to combine

12. Top with feta

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