Crunchy Raw Chioggia Beet Salad
1 bunch Chiogga beets, scrubbed, peeled and cut into fine matchsticks
2 granny smith apples, cored and cut into matchsticks
7 oz. feta cheese
1/2 bunch of fresh mint, smallest leaves picked
1/4 cup sunflower seeds
6 tbsp. extra virgin olive oil
3 tbsp. lemon juice
1 tbsp. honey
sea salt and freshly ground black pepper
Whisk all ingredients together. Correct seasoning.
Dress the beets and apple matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste and add more dressing if desired.
Divide the salad between four plates or put it on a big platter, crumble over the feta, and sprinkle over the baby mint leaves and the sunflower seeds.