Our weekend recipe features a Greek-inspired pairing of beets and shrimp. Just add some crusty bread and your favorite beverages, and you have a deliciously light lunch or dinner.
Prep time is only 15 minutes. You’ll need to chill the salad for 2 hours before serving.
All of the ingredients should be available at your local natural and organic food store. Enjoy!
Greek-Style Beet Salad
Makes 4 servings
1 jar (16 ounces) whole pickled beets, drained
1/4 cup pitted Kalamata olives, halved
1/2 pound medium cooked shrimp, peeled, tails removed
1/2 cup seeded, chopped cucumber
1/4 cup crumbled feta cheese
1 tablespoon snipped fresh dill
Prepared vinaigrette dressing
- Drain beets well; cut into quarters. Combine beets and olives in medium bowl. Top with combined shrimp and cucumber.
- Sprinkle with feta; refrigerate, covered, until chilled.
- To serve, sprinkle with dill, and drizzle with vinaigrette, as desired.
Note: Recipe can be doubled.
Recipe and photo courtesy of Aunt Nellie’s Beets