I think one of my subconscious goals in life is to create as many salad recipes as possible (so I’m sorry if you don’t like salads, we can’t be friends). Almost any ingredient can be made into a delicious salad, so why not experiment? There’s a lot going on in this beet salad. It has simple roasted chioggia beets. It has delicious sesame sunflower crisp bites. It has broiled feta.
I realize this may be too many steps for you but if you have the time and the will, this salad is up there in the favorite ranks. Everything comes together for a delicious, slightly sweet/crunchy bite. Broiling feta gives it a bit of char flavor, which I think may be how I only want to eat feta from now on. I found that different varieties performed a bit better than others. If the feta feels a bit wet, I’d pass on the broiling. I ended up a couple times with more of a feta charred puddle. It was still delicious and worked on the salad but lost a bit of the ease!
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