Beet Noodle and Feta Cheese SaladLinda Gabris September 1, 2015
From the Vitality Food Feature ‘Turning Vegetables and Fruits Into Oodles of Noodles‘.
Handwritten entries in grandma’s old doctoring journals praise beets as being good for treating a host of everyday ailments and common complaints. They’re also a top pick for warding off seasonal ailments like cold and ‘flu. I know she’d highly approve of this rosy salad! (Serves 4)
- SALAD INGREDIENTS
- 2 medium or 1 large peeled beet
- 1 carrot
- 1 sweet onion, thinly sliced
- 1/4 cup chopped Greek olives
- 1/4 cup crumbled feta cheese (or non-dairy alternative)
- 4 Tbsp extra virgin olive oil
- 1 Tbsp unpasteurized apple cider vinegar
- 2 Tbsp maple syrup or honey
- 2 gloves mashed garlic
- Pinch of black pepper
1) Mix together all of the dressing ingredients. Adjust tartness or sweetness to suit your own taste.
2) I use my vegetable ‘spiralizer’ to make wonderful thin noodles out of the beets and carrots. But if you don’t have a special machine for cutting, grate the beets and carrots (vegetable noodles) on a coarse grater.
3) Put the vegetable noodles into a bowl. Add onion, olives, and cheese.
4) Chill until serving time, then toss with dressing.
Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her.Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.