- 1 1/2 pounds beets – red, yellow, the candy-striped Chioggia, or a mixture
- 1/4 cup slivered almonds, roasted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh chives
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon kosher salt or sea salt
- 2 ounces feta cheese, crumbled
- A few whole chives for garnish
- Place beets in a medium pot and cover with water. Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork. Drain, let cool, and use a paring knife and fingers to slide off skins.
- Cut beets into bite-sized pieces and place in a large salad bowl. Add almonds, olive oil, chives, lemon juice and salt, and toss gently. Sprinkle with feta, lay whole chives across salad as garnish, and serve.