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Beet Salad with Almonds and Chives

Beet Salad with Almonds and Chives

Almond Board of California

Almond Board of California

Fresh beets, roasted almonds, feta cheese, and fresh chives make an earthy, flavorful salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. 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 paring knife and fingers to slide off skins.
  2. 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.
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Reviews

coliomn
12

coliomn

9/9/2010

Easy recipe. My wife and I really enjoyed it but it was not the kids favorite. (Not too many kids like beets after all.)For the future I will add half again as much cheese and almonds.

tabbycoonboy
7

tabbycoonboy

12/13/2010

Great recipe. Took to a christmas lunch. Enjoyed by the beet lovers. Used bulgarian feta from a mediterranean deli which is salty and crumbly. Used more lemon than called for. Salt seems to be incidental to taste.

AlaskanQueen
5

AlaskanQueen

6/19/2011

I added pecans and some balsamic vinaigrette. I left out the chives due to personal preference. This salad is the perfect complement to the spinach and feta turkey burgers (also from this site) and corn on the cob. Will definitely make again.

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