Beet Salad with Feta, Red Onion, Capers, and Dill
March, 2003

Serves 4 / An all-time favorite originally made entirely from leftovers, now I "accidentally" find the ingredients "left over" as often as I can. You can also chop, sauté, and add beet leaves to this salad.

2 large beets
1 small red onion, diced
2 tablespoons crumbled feta cheese
1 tablespoon capers
1 tablespoon red wine vinegar
1 teaspoon extra-virgin olive oil
1 teaspoon Dijon mustard
3 sprigs fresh dill, snipped with shears
Salt and fresh pepper

1. To cook beets, remove beet tops. Place beets in a saucepan and cover with water. Boil for 30 minutes or until tender. Drain and cover with cold water. When beets have cooled slightly, rub off outside layer. When cool, dice.
2. Combine all ingredients in a glass bowl and mix thoroughly. If possible, refrigerate 1-2 hours before serving.

Calories 53,Fat 2,Perfat 34,Cholesterol 3,Carbo 8,Protein 2,Fiber 2,Sodium 410