Lemon Beet Jalapeño Salsa Salad

I never really was a fan of beets for much of my life.

It wasn’t until moving to the PNW and working at Whole Foods in downtown Portland, that I grew to love the rich, romantic, root veggie.

– oh boy do I miss the cornucopia of produce in that region of the country – what a bounty! – 

As the bulbs were dug up from the ground and delivered fresh to the market, I learned about so many different varieties and flavors. My limited childhood exposure had been to canned beets – those wiggly, jiggly things – no wonder my palate was opposed!

 

But the “Beet Goes On.” It didn’t take much in the way of taste-testing fresh beets for me to become a friendly fan.

 

While this flavor combination may seem a bit out of the ordinary (does that really surprise you with my style?), the beautiful rainbow of both flavor AND color makes for an amazingly delicious little side salad or fresh salsa. Just be sure to let those little baby beets marinate to soften and soak in all the goodness!

 

Lemon Beet Jalapeño Salsa Salad: fresh golden and candy cane beets, fresh jalapeño, lemon juice, fresh lemon thyme, a hint of honey, lots of salt and pepper, and fresh feta!

  

Lemon Beet Jalapeño Salsa Salad 

2 cups fresh beets (red, golden, candy cane, etc.), roughly chopped
1 large jalapeño pepper, seeded and chopped
2 Tbs. extra virgin olive oil
1-2 Tbs. fresh lemon thyme leaves
juice of 1/2 fresh lemon
1 tsp. honey
sea salt and pepper
2 oz. goat feta, crumbled 

 

In a medium bowl, whisk together the oil, lemon juice, and honey.

Toss in the beets, pepper, and lemon thyme.

Season well with salt and pepper and toss again until all surfaces are coated with the “dressing.”

Top with the ground feta, and toss a few more times for good measure.

 

Allow to marinate at room temperature for 1-2 hours before serving.