This salad is filled with fresh summer ingredients that can come right from the garden or can be easily found in the grocery store.
Recipe and photograph by Lauren McElwain
2 large beets
1 large cucumber, peeled, seeded and chopped
1 handful fresh basil, chopped
1 container feta cheese
¼ cup olive oil
½ tablespoon red wine vinegar
1 clove minced garlic
Salt and pepper, to taste
Boil the beets until soft and tender, then peel and chop into bite-size pieces. Mix beets with cucumber, basil and feta cheese. In a measuring cup, blend olive oil, vinegar, garlic, salt and pepper, and pour over the salad. Toss to mix, and serve immediately.
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