Pickled Beet Salad

Circle B Kitchen

This is one of those salads that you can improvise from whatever you have on hand. Great additions would be sliced avocado, and/or toasted, chopped almonds. This creamy, mustardy vinaigrette is a must.

Serves 2

3 cups of mixed salad greens (beet greens, baby lettuces, arugula, kale)

1 cup sliced mushrooms

1 or 2 green onions, sliced

1/2 cup feta cheese (preferably a creamy one) crumbled

pickled beets

Mustard-y vinaigrette

1/4 cup extra virgin olive oil

2 tablespoons red or white wine vinegar

1 teaspoon Dijon mustard

salt and pepper to taste

Whisk the vinaigrette ingredients together until emulsified and set aside.

Toss together all of the salad ingredients, except for the beets and the feta cheese. Add just enough of the vinaigrette to lightly coat the greens. Top the salad with some pickled beets and then sprinkle with feta cheese.