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Author Topic: Summer Beet Salad with Almonds and Chives  (Read 893 times)
cappuccino
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Summer Beet Salad with Almonds and Chives
« on: May 05, 2007, 05:02:42 PM »


Makes 4 servings

Ingredients:

11/2 pounds beetsóred, yellow, the candy-striped Chioggia, or a mixture

1/4 cup slivered almonds, roasted

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh chives, plus a few whole chives for garnish

1 teaspoon fresh lemon juice

1/8 teaspoon kosher salt or sea salt

2 ounces feta or goat cheese, crumbled

Preparation:

Place beets in a medium pot and cover with water. Cover, bring to a boil and cook 15 to 25 minutes, until a beet is easily pierced with a fork. Drain, let cool, and use a pairing knife and fingers to slide off skins. Cut beets into bite-sized pieces and place in a large salad bowl. Add almonds, olive oil, chives, lemon juice and salt, and toss gently. Sprinkle with feta, lay whole chives across salad as garnish and serve.

Credit: www.newscanada.com
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