Fresh herbs liven this summer salad

Add all ingredients and let sit for 30 minutes.

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

Ingredients:

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.

Directions:

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.