I'm participating in Wendy's Green Thumb weekly fresh garden recipe. I like her idea very much because I get to check out other blogger's recipes for dinner ideas and inspiration. Now if you have been following along my blog for some time, you know that nothing grows in my garden, unlike Wendy's garden.
I saw these gold and red beets on my recent trip to the supermarket which reminded me of a really nice gold and red beets salad I had at the Academy of Sciences. Here's what I had at the Academy that day:
I love the salad very much except for the chunky blue cheese. When I made my salad, I used feta cheese instead of blue cheese, omitted the fried onions, and added boiled eggs.
1 gold beet
1 red beet
2 eggs, boiled and diced
4 arugula leaves, rinsed and dried
crumbled feta cheese
Boil the beets for about 30 minutes or until tender. Do not peel the skin to retain the color of the beets. I cooked both beets varieties together. Dice the beets. Mix all the ingredients together.