Updated: Sep 4
This seasonal salad is so refreshing. I used Macedonian style feta in this recipe. Roasted pine nuts give it a nice crunch and healthy fats.
Yields 2 portions.
4 golden beets, steamed and sliced very thinly
2 cups hydroponic watercress
1/4 cup pine nuts, roasted
1/4 cup feta, Macedonian style or vegan
Balsamic paste (drizzle)
Extra-virgin olive oil (drizzle)
Peel the beets and steam them for 30 min. Set aside.
Roast the pine nuts for 5 min at med/high, flipping them halfway through. Set aside.
Once cooled, slice the beets very thinly. (I used a mandoline)
Place the slices on a plate and add the watercress on top. Garnish with pine nuts, feta, olive oil, balsamic paste, honey and freshly ground pepper. Enjoy!