Beet Salad Greek Style with Feta Cheese, Walnuts and Kalamata Olives

I am naming this beet salad "Greek style" because Greece is where I discovered that you can actually eat the green part of the beets and that it tastes great! This salad takes 10 minutes to prepare and admits many variations: you can put feta cheese, goat cheese, ricotta salata, mozzarella or burrata; you can put walnuts, pine nuts, pecans or pistachios.

Tips: I like to put the greens warm and the rest of the ingredients at room temperature. This will make a great winter salad!

BEET SALAD GREEK STYLE WITH FETA CHEESE, WALNUTS AND KALAMATA OLIVES

One bunch of beets with greens
Feta cheese
1/2 cup of walnuts
1/2 cup of kalamata olives
3 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar of Modena
Cream of balsamic
salt and pepper

Please see my post about how to cook and select beets http://saffronandsun.blogspot.com/2015/01/warm-salad-of-herring-beets-and-baby.html

Wash and chop green part and stem of the beets. In a medium saucepan boil greens and stems with one teaspoon of salt at medium heat for 4 minutes. Drain and transfer to a serving platter. Peel the beets and thinly slice them and place them on top of the greens in your serving platter.  Add feta cheese, olives and walnuts. Season with salt and pepper and drizzle with extra virgin olive oil, balsamic vinegar and cream of balsamic.

Enjoy!

Ingredients