Summer weather is here, and that means salads galore! I live in a beautiful little pre-war apartment. That means I get to have gorgeous parquet wood floors, tons of character, and a charming neighborhood. It also means that I have no air conditioning. I haven’t lived in a place with central air in about ten years, so I’m pretty used to it, but I do try to avoid using the oven in hot weather if I can.
You can easily double or triple this recipe for a potluck (mine only makes about 5 servings). Beets and cucumbers are both lovely this time of year, and our European market (which stocks over 20 different kinds of feta) has many delicious and affordable cheeses. Here’s to summer!
3 medium-large beets ($1.88)
3 kirby (or other small, such as persian) cucumbers ($1.21)
Romanian Feta (about 8 oz.) ($0.60) (note: there are many varieties of feta, you can use any that you like)
Balsamic (to taste, about 2 tbsp.) ($0.10)
Olive Oil (to taste, about 2 tbsp.) ($0.30)
Step by Step
1. Remove greens from beets and rinse the beets lightly. Now put beets in a pot, covered at least 2 inches by water. Boil with the skins on until you can easily stick a fork into the largest beet (probably around 30 minutes boiling).
2. Once beets are done cooking, rinse them under cold water for two minutes. When they are cool enough to handle, you should be able to slip the skins right off, using just your hands.
3. Now dice your beets and slice your cucumbers. Combine with feta, balsamic, and oil.
That’s all there is to it!