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Beet Salad with Almonds and Chives

beet salad
  • ServingsServings


  • 1 1/2 pounds beets red, yellow, the candy-striped Chioggia, or a mixture
  • 1/4 cup slivered almonds, roasted
  • 2 tablespoons Extra-virgin olive oil
  • 1 tablespoon minced fresh chives, plus a few whole chives for garnish
  • 1 Teaspoon fresh lemon juice
  • 1/8 teaspoon kosher salt or sea salt
  • 2 ounces feta cheese, crumbled (optional)


1 Place beets in a medium pot and cover with water.
2 Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork.
3 Drain, let cool, and use a pairing knife and fingers to slide off skins.
4 Cut beets into bite-sized pieces and place in a large salad bowl. Add almonds, olive oil, chives, lemon juice and salt, and toss gently.
5  Sprinkle with feta if using, lay whole chives across salad as garnish, and serve.

Source: Almond Board of California