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Winter Beet Salad
from the kitchen of Sharmagne Leland-St. John

9 small beets
6 scallions
1 bunch fresh parsley
1 handful market fresh herbs (mint, chives, chervil, winter savory, etc)
Dried cranberries
3 tablespoons balsamic vinegar
14 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons olive oil
1 handful crumbled feta cheese

Remove the greens and the little root tail from
the beets and peel them.

After they are peeled chop them into roughly one
inch cubes and place in a steamer. Steam for 20
to 40 minutes or until easily pierced with a fork.

In the meantime slice the scallions into one quarter
inch slices. Roughly chop the parsley and other herbs.
Place the green onions, the herb mixture and cran-
berries into a salad bowl. Pour balsamic vinegar into
a small bowl. Add salt and pepper, whisk in the olive
oil. Taste and adjust as needed.

When the beets are easily pierced with a fork add them
to the salad bowl and toss everything together. Add
the dressing and toss again to coat.

Sprinkle the crumbled feta cheese over the top and serve.


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