Beet and Feta Salad
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.