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Marinated Feta-Beet Salad

Christine Gallary
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/4 cup

Herbs, fresh soft

1/2

Lemon, zest of medium

2

lbs Loose beets

1 tbsp

Shallot

1/2 tsp

Dijon mustard

1 tbsp

Lemon juice, freshly squeezed

1 pinch

Black pepper, freshly ground

1/4 tsp

Kosher salt

1 tbsp

Champagne or white wine vinegar

2 tbsp

Olive oil, extra-virgin

1

cut into thick 4-inch-thick slabs 8 ounces feta cheese