2mediumbeets, cooked & chilledsub canned beets if you wish
½cupwalnuts, broken up and toasted
½cupcrumbled feta cheese
Instructions
I use a simple vinaigrette that’s been spiked with pomegranate molasses. Taste as you go: even more than most, this salad dressing needs to be balanced.
Pour 2 to 2½ tablespoons olive oil into a medium bowl. Add a scant tablespoon of red wine vinegar or lemon juice, and whisk madly. Now add in the garlic, minced very fine or pressed through a sieve, a pinch of salt, and a glug of pomegranate molasses. Add the chopped herbs. Whisk again.
Taste the dressing, and keep tasting. When you think it’s balanced – that is, you can taste all the flavors but none of them jump up and grab your tongue – it’s ready.
Peel and chop 2 medium beets which have previously been cooked and chilled. (Yes, you can use canned beets; drain them first.)
Add ½ cup walnut pieces (toast them lightly if you’d like to) and ½ cup crumbled feta cheese. Mix gently with the dressing.
Serve as is, or over butter lettuce for even more crunch.