Wild Ginger

recipes for pleasure and nurishment

Golden Beet and Feta Salad

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I recently spent about a week in Denver attending the American Educational Research Association conference, and a friend of mine (who also attended AERA) found a great salad restaurant, which is a godsend for those long trips when veggies sometimes get lost. I went there once, but I think she went to Mad Greens everyday, and her favorite was the “Crazy Ivan.”

For a recent family dinner, I wanted to recreate this salad (though I forgot about the pumpkin seeds, drat!) because I had just scored some fresh golden beets and arugula. It was delicious.

Two hearts of romaine, chopped
2 cups baby arugula
3-4 small golden beets, roasted or boiled, peeled and cubed
1/2 cup feta
1/2 cup pumpkin seeds or blanched almond slivers (unsalted if possible)
Apple-infused olive oil to taste

Cut up the romaine and toss it with the arugula in a large bowl. Cool, peel, and cube beets. Add to salad. Crumble feta and add it and seeds to the salad. Drizzle apple-infused olive oil to your taste. Toss salad. Keep at room temp for serving for the sake of the beets, as they lose flavor in the fridge. Add ingredients as you will. The next day, I added slivers of red bell pepper and halved grape tomatoes.



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