Beet Salad with Blue Cheese and Almonds

Beet Salad with Blue Cheese and Almonds

Serves 6

6 medium beets (2 cups when cooked and cut in bite size pieces)
1 teaspoon olive oil
2 cups chopped beet greens
½ cup roughly chopped sweet onions
½ cup Golden Glen feta cheese (½ cup crumbled)
¼ cup slivered almonds, toasted

Dressing
2 tablespoon olive oil
2 tablespoons wine vinegar
¼ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
¼ teaspoon salt

Wash the beets and boil 30 to 45 minutes or until soft. Heat the oil in a skillet on medium high and sauté the greens 3 or 4 minutes or until tender. Set aside.

Cool the beets in cold water and peel. You should have about 2 cups. Cut into bite size pieces. Combine the beets, greens, blue cheese and almonds in a large bowl.

Whisk the oil, vinegar, thyme, salt, and pepper together and pour over the beets. Toss until well mixed and serve at room temperature.