Greek Beet Salad

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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