Beet Feta Salad with Cranberries, Almonds and Sunflower Seeds

 It happens so stealthily this changing of season and transitioning of routine. I feel like I simply twirled from a bustling mid-school year to the start of summer fun. Though we have one more week left, there has been one end-of-year party so far. We've had our faces nuzzled into watermelon, there was a pool day, and I'm pretty certain the sun is beaming a little hotter. Yes, it's really unofficially summer. Come this time of year, I crave colorful salads. The vibrant colors and light fare a perfect combination that I turn to for lunch or dinner. Best of all, anything and everything goes. From fruits to nuts to greens and cheese, as well as bitter herbs. They all mesh together into a nutritious bowl of goodness.

For this Beet Feta Salad with Cranberries, Almonds and Sunflower Seeds, I wanted to contrast the underlying sweetness of the beets against the saltiness of the feta. The almonds, cranberries and sunflower seeds add a textured crunch that lends a handsome bite. Though you need to turn on the heat, feel free to boil some extra beets, they keep well in the fridge. And it's definitely worth it, the melody of flavors come together to create a balanced and harmonious salad. To the beginning of summer!

Beet Feta Salad with Cranberries, Almonds and Sunflower Seeds

2-3 large or 6-8 small/medium beets
2 tablespoons extra virgin olive oil
1 clove of garlic, minced
1 tablespoon vinegar
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 container of Natural and Kosher Crumbled Feta
1 tablespoon chopped cilantro or parsley
1 tablespoon slivered almonds, roasted
1 tablespoon sunflower seeds, roasted
1 tablespoon dried cranberries

1. Slice the stem off each beet and scrub well. Place beets in a pot and pour enough water to cover entirely. Bring to a boil over medium high heat and cook until the beets are tender and a fork easily pierces through.

2. Peel and dice the beets. In a large bowl, combine the diced beets, oil, garlic, salt, and pepper.

3. To serve, spoon the beets onto a serving platter or in a bowl and sprinkle the feta, cilantro, almonds, seeds, and cranberries over it generously. Serve warm or cold.

Note: I choose to sprinkle the toppings over the beets rather than toss everything together so that the feta stays sparkling white and the nuts and seeds don't become soggy if waiting too long.

Instead of boiling the beets, you can also roast them in a 425F oven for 40-45 minutes.