- 4 medium cooked Beets
- 1 cup crumbled feta cheese
- 2 tablespoons chopped Shallots
- 2 tablespoons chopped Parsley
- Balsamic vinaigrette
- 2 cups Pea shoots
Chop Beets, add crumbed feta cheese, finely chopped Shallots and Parsley. Mix with just enough vinaigrette to the Beet mixture to hold it together. Pack Beet mixture into a 4" mold and place it in the center of a plate, removing the mold. Mix the Pea shoots with the vinaigrette and place on top of Beet mound. Put some vinaigrette in a plastic squeeze bottle with a small opening. Dot the vinaigrette around the Beet salad. Beautiful presentation and just delicious.