A Salad a Day
Beet Salad with Feta Crumble
Everything we need to get started!
Hi! This is one of my first culinary blog posts. My name is Carol. And I live on Maui, Hawaii. Welcome to The Summer Table!
Here is what will be posted on the blog on a regular basis. I will be sharing nutrition tips, recipes, health and fitness ideas, and ideas for creating a better life.
Expect a bit of sparkle, a touch of delight, and ideas on how to make life simple, easy, fun. I believe in creating a foundation of good health for physical, mental, and spiritual wellbeing–with nutritious foods, exercise, time in nature, self-care, sleep, quiet time, goals, career, travel, hobbies, time with friends, relationships, and family, and following your heart, and dreams…so expect a pastiche of things to come.
My Dad used to say, “without your health, you have nothing…” Health is your foundation in life. So take the time to be the best you that you can be!
PLEASE NOTE: All recipes are gluten-free, using no cane sugar, and low dairy. I enjoy using organic foods when possible, mostly local, seasonal whole foods, especially from farmer’s markets, and using nutritious, high quality ingredients.
For today’s post, I want to share a great salad that has wonderful nutrients. This is a raw beet salad with parsley, red onion, pecans, and a feta cheese crumble.
Beets are a great source of phytonutrients, called betalains, and have been found to offer antioxidant protection.
Many years ago, a friend suggested having a salad a day for good health, and the idea has stuck with me ever since! Salads are a wonderful way to add fiber and vegetables to your diet. Have a salad at lunch or dinner, and enjoy adding a salad to your day! Always use healthy dressings, preferably with an organic extra virgin olive oil base.
Beet Salad and Feta Cheese Crumble: (serves 2)
- 2 Beets
- 1 bunch parsley
- 1 small red onion
- Sheep’s milk feta cheese, 1/2 cup
- Raw pecans, 1/2 cup
- Extra virgin olive oil, 1/4 cup
- 1 small lemon
- salt, freshly ground pepper to taste
Wash beets. Pat dry. Peel outer layer. With a spiralizer, spiralize beets so beets come out in long strands. Cut strands to about 3 inches. Place in bowl.
Rough chop parsley.
It’s important to separate the stems from the parsley leaves
Sprinkle parsley on beets.
Dice small red onion. Sprinkle on beets.
Rough chop pecans. Sprinkle on beets.
In separate bowl, mix lemon juice, olive oil, salt, pepper. Best to use a whisk for mixing dressing. Add dressing immediately to beet salad.
Add crumbled feta cheese. Toss beet salad well.
I had a delicious beet salad for lunch in an outdoor restaurant, on a beautiful summer’s day, many years ago, in the small town of Missoula, Montana, and just loved it! This is my version of that salad, and the inspiration for today’s post.
Serve salad with toasted millet bread points.
Enjoy!
Options:
- Can also use goat cheese instead of feta cheese.
- Can also use chopped raw pistachios instead of chopped raw pecans.
- Can also use cilantro instead of parsley.
The final beet salad!