BEET SALAD WITH PISTACHIOS AND FETA

From: https://www.feastingathome.com/beet-salad-with-feta/#tasty-recipes-32982-jump-target

• 1 1/2 lbs red and/or golden beets, cooked, peeled and diced (boiled or roasted etc.)
• 1/3 cup red onion, very finely chopped
• 1 garlic clove, finely minced, use a garlic press (try half a clove)
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar (or Apple Cider or Champagne Vinegar)
• 1 orange (2 tablespoons zest and 4 tablespoons juice)
• 1/2– 1 cup craisins (or sub dried currants)
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon pepper
• 1 cup cilantro, chopped, tender stems OK ( or sub some mint, Italian parsley, basil)
• 1/2 –1 cup pistachios (or pumpkin seeds)
• 1 cup feta, cut into cubes (sheep milk)
• Optional Garnish: you could top with pomegrante seed

Instructions

1. Boil, roast or steam beets until fork tender (See notes-you can do this ahead and refrigerate, or purchase steamed beets). Trim and rub under cool running water to remove skin. Dice into small, 1/2 inch cubes. Place in a large bowl.
2. Add diced onion, garlic, olive oil, vinegar, orange zest and orange juice, craisins, salt and pepper and mix to combine well.  Add cilantro, pistachios and feta. Gently toss.
3. Taste, add more pistachios, craisins or feta to taste. Adjust salt and pepper. Sometimes I’ll add another squeeze of orange juice.
4. Serve in a bowl and garnish with cilantro.