4-8 foil roasted Beets (depending on size), skinned and thinly sliced
2 Tablespoons White Balsamic Vinegar
1/2 cup small cubed Feta
4 Tablespoons Olive Oil
1/2 cup chopped toasted Walnuts
Cracked Black Pepper and Flake Salt to taste
8-12 Mint Leaves, finely sliced
fan out slice beets onto a platter or into individual servings.
Layer ingredients over the beets in the order listed above:
drizzle with balsamic vinegar
scatter with cubed feta
drizzle with olive oil
grind with pepper and scatter salt to taste
scatter with walnuts followed by mint.
Makes 4 main servings or 6 side servings.
NOTE: I will typically roast beets and store in the refrigerator the day before making this dish.