This Sunday I wondered through the Ballard Farmers Market, a real life foodie love fest. There’s homemade granola, a fresh juice stand, live music and produce varieties you’ve only read about in obscure food magazines. I stumbled upon a bunch of ruby colored beets that were as big as two of my fists put together. Naturally, I couldn’t resist..
This light and refreshing salad is exactly what one needs to aid the warm August evenings. Inspiration from the Bon Appetit recipe: Summer Squash Slaw with Feta.
Serves 6 as an appetizer or side salad
4 large beets, washed, julienne on a mandolin
4 shallots, sliced
2 green onions, white and green parts, chopped
1/4 cup fresh mint, chopped
3 tablespoons fresh oregano, chopped
3 tablespoons olive oil
Juice of 1 lemon
½ teaspoon sea salt
½ teaspoon freshly ground pepper
½ cup sharp white cheddar, feta or mizithra.
1) In a large bowl, combine all ingredients except cheese; let sit 30+ minutes. Taste and adjust salt/pepper to your preference.
2) To serve, crumble cheese over beet mixture and garnish with a mint leaf. Can be served chilled or at room temperature.