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Beet Salad with Almonds & Chives

By Calgary Farmers' Market




  • 1 1/2 pounds beets, red, yellow and striped chioggia
  • 1/4 cup slivered roasted almonds
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh cut chives
  • 1 tsp lemon juice
  • 1/8 tsp sea salt
  • 2 oz feta cheese, crumbled


  1. Place beets in a medium pot and cover with water.  Bring to a boil and cook 15-25 minutes until the beets are easily pierced with a fork.  Drain, let cool.  Slide off skins using a knife or your fingers.
  2. Cut beets into bite size pieces and place in a large bowl. 
  3. Add almonds, olive oil, chives, salt, lemon juice and toss gently. 
  4. Sprinkle with feta and serve


If you find beets intimidating because of to the dark red juice, you can substitute  in golden beets instead.  

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