- 4 beets, cooked and sliced
- ¼ cup chopped red onion 60 mL
- ¼ cup chopped fresh parsley 60 mL
- ¼ cup chopped dates 60 mL
- ¼ cup sliced figs 60 mL
- 3 tbsp avocado or olive oil 45 mL
- 1 tbsp rice vinegar 15 mL
- 1 tsp fresh thyme leaves 5 mL
- 1 tsp chopped fresh rosemary 5 mL
- ¼ cup crumbled feta cheese 60 mL
- ¼ cup slivered toasted almonds 60 mL
- In a salad bowl, toss together beets, red onion, parsley, dates and figs.
- In a small jar with a lid or small bowl, combine oil, vinegar, thyme and rosemary. Shake or whisk to mix well.
- Pour dressing over salad ingredients. Toss gently to mix. Sprinkle with feta and almonds and serve immediately.