4 to 6 beets (red beets, or use a mixture of red and golden beets to add more color)
¾ c. crumbled Greek Feta (try our Chaeban feta from our refrigerated foods in-store!)
¼ c. Robust Green Extra Virgin Olive Oil
2 tsp. Spice Works Greek Salad Mix, Salt Cellar Oregano Spice Blend, or oregano
2 Tbsp. Honeybell Oregano White Balsamic (or try Pomegranate Balsamic)
pinch of sea salt, if desired
freshly ground black pepper
serve on a bed of leafy greens if desired
In a large pot of water boil the beets until a knife pierces a beet easily. Allow the beets to cool and then slide the skin off under running cold tap water (should come off easily). Cut the beets into 1-2 inch wedges and place them in a large salad bowl.
Remove all berries from the pomegranate and add to the cooled, cut beets. Add remaining ingredients to the beets, toss to completely mix and serve.
When boiling any root vegetables, such as beets, start them off in a pot of cold water or the outside will cook faster than the inside.
You can add optional items such as walnuts, leafy greens, or a fresh squeeze of orange juice.
This is a great salad to make ahead of time, perfect for entertaining and holiday meals. Please remember that if you are making the salad ahead of time, do not add leafy greens until you are ready to serve.