My husband has always liked beets and, since I’ve found more interesting ways to prepare them than his or my mother did, I do too. This is a quick and easy way to enjoy them. Buy the pre-cooked beets or stand there, peel, boil or roast.
Beet and Feta Salad with Lemon Vinaigrette
2 tbsp lemon juice
1/2 tsp mustard
1 shallot, finely chopped
1 tbsp parsley, finely chopped
Salt and pepper
4 tbsp olive oil
4 beets, cooked and sliced
Feta cheese, crumbled
Mache or roquette
Make the vinaigrette by whisking the lemon juice, mustard, shallot, parsley, salt, pepper and olive oil together. Set aside.
Put a layer of mache on a serving plate, top with the beet slices, sprinkle on the feta cheese and drizzle with the vinaigrette.
Beverage suggestion: A flute of German sekt