Beet and feta salad
Roast the striped and goldens together, but separate the reds from the others or you’ll get all red in the end. Their bright juices stain everything they come in contact with, including your hands and your countertop. This array of red, white, and golden beets is topped with a vinaigrette, a generous sprinkle of feta, red onion, and olives. If you make it today, it will taste better tomorrow. Best of all on Day 3. (Recipe: Beet and feta salad)
Sheryl Julian
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