Beet salad with feta
Ingredients
- 8 ounces baby spinach (about a handful per serving)
- 15 ounces canned, sliced beets
- 3 ounces feta cheese, crumbled
- 1/3 cup thinly sliced red onions
- 1/2 cup rough-chopped, not finely chopped
- balsmaic vinegar
Instructions
- Wash spinach and add to a large bowl.
- Rinse the sliced beets (so they don’t color the salad). Drain and add to the spinach.
- Add the sliced onions and walnuts.
- Top with cheese.
- Add the balsamic vinegar to taste.
- Toss gently.
Notes
- Try Cotija cheese instead of feta. It's got a nice funk that complements the beets well.
- Try blackberry ginger balsamic vinegar. It elevates the salad from great to spectacular.