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