Diva Tasting: European Beet Salad…

Eastern European Beet Salad


2 1 Quart of Pickled Beets Drained and Cubed

2 Carrots

2 Cups Crumbled Goat Cheese

2 Large Dill Pickles, Diced (About ½-ish Cup)

1 Lg White Onion, Diced

4 Tablespoons Olive Oil

½ Teaspoon Ground Black Pepper

1 Tablespoon Chopped Fresh Parsley (Optional)

½ Teaspoon Kosher Salt; or to Taste


Step 1 Place the drained and chopped pickled beets into a large pot, Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 10 minutes. Add the carrots. Boil for another 15 minutes.

Step 2 Stir in the pickles, onion, olive oil, goat cheese, salt, and pepper. Toss to combine….Garnish with parsley before serving. Serves 8-10


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