Beet Salad with Sweet Onion and Feta Cheese

Hearty, make-ahead salads are my go-to — especially ones that can be repurposed across multiple meals throughout the week. This delicious, vinegary beet recipe fits the bill! It’s the perfect summertime side dish and, if you use pre-cooked beets, it whips up in minutes. It tastes even better after a day or two as the flavors deepen and meld.

Beets are packed with vitamins, fiber, and antioxidant-rich phytonutrients and supplementation with beetroot juice has been linked with cardiovascular benefits, including improved blood pressure.

INGREDIENTS

One 8.8 ounce package of cooked beets (I use these Love Beets)

1/2 sweet Vidalia onion, thinly slivered

2-3 tablespoons of chopped fresh parsley

1/3 cup crumbled feta cheese

For the marinade:

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1-1/2 teaspoon Dijon mustard

Salt & pepper to taste

INSTRUCTIONS

Cut the beets in half, then into quarters, and quarter them again so you end up with hearty chunks. Combine the beets, onion, parsley and feta cheese in a bowl. Whisk the marinade ingredients together in a small bowl and pour the dressing over the beets. Let it all sit for at least a few hours in the fridge to combine the flavors. Enjoy!

NOTE: You can also peel and steam fresh beets for this recipe if you prefer.