Beet, Feta, and Red Onion Salad

Serves 2 • Time 10 mins

This salad is inspired by one that I was addicted to during my babysitting years from a cafe in Park Slope, Brooklyn. That was over 10 years ago, but salad is still one of my go-tos! I especially appreciate that the salad holds up in all seasons, as tasty beets and greens are easy to find all year round, unlike some of my other favorite produce.

This salad is delicious without any add-ons, but I love it with avocado and either some leftover chicken or toasted walnuts for a more filling meal. I hope it makes it into your regular rotation too! Enjoy!

Ingredients

• 2 tablespoons plus 2 teaspoons balsamic vinegar

• 4 tablespoons extra-virgin olive oil

• 1 ½ teaspoons Dijon mustard

• 2 teaspoons honey

• 5-6 cups romaine lettuce, from about 1 large head (or other salad greens)

• 1/3 cup thinly sliced red onion

• ~6 small cooked beets, cut into chunks*

• ~3 oz (or a heaping ½ cup) feta cheese, cut into chunks**

• 1 small avocado, cut into chunks (optional, but highly recommended)

• 4-6 oz leftover cooked chicken OR ¼ cup toasted walnuts (optional, but recommended)

Notes, Tips, & Tricks

* Trader Joe’s sells cooked, vacuum-sealed beets in their refrigerated produce section, which is what I usually use as it makes this salad a cinch.

**Make sure to buy good-quality feta that is stored in some kind of liquid/brine, and not pre-crumbled.

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Let’s Do It

Step 1

In a small bowl or liquid measuring cup, whisk together the balsamic vinegar, olive oil, honey, and mustard until well combined. Taste, and season with salt and pepper to your palate.

Step 2

Place the salad greens, onion, beets, and feta in a large bowl. Add dressing, and toss well to coat.

Step 3

Divide salad between two dishes, and top with avocado and/or chicken or walnuts if desired. Season lightly with salt and pepper and enjoy!