City Palate

The Wine and Beer Issue - May June 2017

Beet and Feta Salad

Sept/Oct 2009

From Dalia Kohen and Tabitha Archer, owners of the popular and tasty vegetarian restaurant The Coup.

6 large beets, peeled and chopped in large bite-size pieces
juice of 2 lemons
1/2 c. fresh dill, chopped
2 c. sheep feta, crumbled
1/4 c. toasted almonds (optional)

Steam the beets in a steamer until tender, then put them in a bowl and add lemon juice and dill and toss. Divide the beets into 6 bowls and top generously with the feta. Garnish with toasted almonds if desired. Serves 6.


Vegetables and Salads