Beet Salad with Goat Feta & Toasted Walnuts

The forecast for this year's grilling season will see high levels of meat flooding the spread with a 20% chance of side dishes. To be honest, side dishes can make or break a backyard bash. Err on the side of caution and avoid the mayo infused this & that with this incredibly refreshing and tasty recipe fit for vegetarian royalty!

Earthy roasted beets and crunchy walnuts shine through with a hint of lemon and nutty olive oil while the goat feta provide little bursts of flavor throughout. 

INGREDIENTS:
2 medium beets
2 small shallots
2 cups cold water
1 TBSP red wine vinegar
3/4 cup walnuts
1/2 cup flat leaf parsley, chopped
2-4 oz of crumbled goat feta cheese
Zest of 1 lemon
2 tsp extra virgin olive oil
Kosher salt
Freshly ground black pepper

Preheat your oven to 400F. Trim your beets of the stems, roots, and leaves keeping the leaves for salads and more. Thoroughly scrub and rinse the beets with water. Dry with paper towels and wrap each beet in heavy duty aluminum foil being sure to fully seal into a tight package. 

Roast the beets for an hour at 400F or until fork tender. In the meantime, thinly slice 2 small shallots and soak them in cold water for 10 minutes. Drain the water, pat dry with paper towels, and add them to a small bowl along with the red wine vinegar. Mix and let them pickle for about 30 minutes stirring occasionally.  

Once the beets are roasted, let them cool to room temperature and peel the skin using a paring knife. Cut them into bite size pieces and add to a mixing bowl.

Break the walnuts into small pieces by hand and toast them in a dry pan over medium heat until slightly browned and crunchy. Add the walnuts to the beets along with the shallots that you have lightly squeezed. 

Add in the chopped flat leaf parsley, crumbled goat feta cheese, lemon zest , extra virgin olive oil, 1 tsp of kosher salt, and a 1/2 tsp of freshly ground black pepper. Mix to combine, cover, and chill in the refrigerator until ready to serve.