If Joan Crawford Cooked…Red and Golden Beet Feta Salad

beets

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While not quite wire coat hangers bad, I pretty much suck at everything else parenting…my kids watch way too much TV, my 5-year old still hasn’t slept through the night, English is my 2-year old’s second inferior language, by 13 months, they could both work an iPad like a pair of toddler hackers…but by the grace of God…miracle of miracles…I’ve managed to raise up 2 kids who actually eat vegetables.  Even better, actually request vegetables.   Amen.

This gorgeous Red and Golden Beet Feta Salad is one of my 5 year-old’s favorites.  A great summer or winter dish to slide into the lunch/dinner repertoire.  Beets last forevvvvvvver and feta runs a pretty long shelf life also, so they are two staples we almost always inevitably have around the kitchen.

Great tasting and good for your mind and body: Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine and folic acid are  some of the nutrients, vitamins and minerals that can be found in beets and beet greens.  Added bonus? They also help with the seasonal sads/parenting soul slumps:  beets contain betaine, the same substance that is used in certain treatments of depression.  It also contains tryptophan, which relaxes the mind and creates a sense of well-being.  Yummy, simple and good for you…unforced smiles all around.

INGREDIENTS

  • 2 red beets and 1 golden beet (greens removed, wash thoroughly under cold water)
  • 1 cup of feta cheese, crumbled
  • 3 tablespoons of olive oil
  • 2 tablespoons of balsamic vinegar
  • 1/2 lemon, juiced
  • salt and pepper to taste

(Serves 6 as a side dish)

DIRECTIONS

Boil beets in a large pot until soft enough to stick a fork through (30-60 minutes, depending on size).  Let cool and then peel.  I like to wet my hands repeatedly over running cool water sink and just pull skin off easily with my fingers.  Chop beets into chunks and place in mixing bowl.  Add olive oil, vinegar, lemon juice, salt and pepper to taste.  Mix thoroughly.  Add crumbled feta, plate and serve at room temperature or refrigerate and serve cold later.

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About the Author

Mommy despot, marital dictator and dinner demagogue who--in reality--perpetually finds herself a tousled hair away from the inmates storming the Asylum. Territory? New York City, where she precariously navigates urban parenting as the aspirational wonder mom to 2 beautiful girls and mediocre wife to 1 patient husband.

Comments

  1. Tracy Gibb says:

    You’re blogging again! Yay! This recipe looks awesome and I can’t wait to try it!

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