Red & Golden Beet Salad with Feta

Name: Red & Golden Beet Salad with Feta
Prep time: 30 min
Total time: 90 min
Yield: 4–6 as a side
Ingredients: 2 Fogato roasted beets, red; 2 Fogato roasted beets, golden; 8 oz block Feta; 1 cup, pitted Green olives; 1, juiced Lemon; 3 tbsp Olive oil; a pinch Salt; 2 tbsp Capers (optional); 2 tbsp chopped Dill (optional)

Beets and feta stamped into little flowers, with green olives.

Ingredients

2 Fogato roasted beets, red
2 Fogato roasted beets, golden
8 oz block Feta
1 cup, pitted Green olives
1, juiced Lemon
3 tbsp Olive oil
a pinch Salt
2 tbsp Capers (optional)
2 tbsp chopped Dill (optional)

Steps

Start with the Fogato roasted beets, red and golden.
Slice into ½-inch rounds. Keep the red and golden apart so the colors don't bleed.
Stamp flowers out of the beet rounds with the cookie cutters. Do the golden ones first and wipe the cutter before the red.
Slice the feta block into ½-inch slabs and stamp flowers from those too. Feta straight from the fridge cuts cleanest.
Dress the beet flowers with lemon juice, olive oil and salt.
Lay everything out in rows on a platter, red, golden, feta and olives, with capers and dill on the side.

Save the beet and feta scraps for a salad or a dip the next day.

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