FRESH BEET SALAD

FRESH

BEET

SALAD

THE PERFECT SIDE DISH

I N G R E D I E N T S

• 1 large or 3 small beets from Ronnigers Organics

• 1 shallot from Hedlin Farms

• Olive oil

• 1 TSP salt

• Black Pepper

• ½ lemon, juiced

• ½ CUP parsley from Big Sage Organics

• ½ CUP Marinated feta from Brush Creek Creamery

P R O C E S S

1. Preheat the oven to 400 degrees Fahrenheit. Slice the beet into thin, 1 inch wedges. Place on a baking sheet with a drizzle of olive oil and toss so the beet is covered. Bake for roughly 30 minutes until soft. Let cool.

2. Meanwhile, slice the shallot thinly. Saute with olive oil on medium-low heat, stirring occasionally, until browned and crunchy.

3. Toss the beets and shallots with lemon juice, salt, and pepper.

4. Remove the stems from the parsley. Add parsley leaves and marinated feta to the beet mixture and toss.

5. Enjoy with quinoa or a slice of fresh bread. Feast with the seasons!

**previously seen** beets in weekly LINC Box subscriptions & Linc’s Marketplace!

chioggia beets - big sage organics, othello, wa

badger flame beets - puget sound food hub, wenatchee, wa

red beets - urban eden farm, spokane, wa

red beets

golden beets - hirschel heritage farm, latah, wa

chioggia beets - ronniger's organics, moyie springs, id