Golden Beets are a true life hack. They don’t stain everything blood red, and taste just as good, if not better than red beets. Buy them with the leaves and stems in tack to make this amazing salad!
1. Preheat your oven to 420F and drizzle your beets in avocado oil, salt and pepper and roast for 30-40 minutes until tender!
2. Clean the beet stems and slice up, along with a shallot. Add them to a large bowl and add a pinch of salt and white wine vinegar. Massage with your hands and set aside to quick pickle.
3. Make the ‘pesto’ by slicing up the beet leaves, add a splash of olive oil, salt and pepper. Add the maple syrup and toasted almonds. Mix to combine.
4. Serve the salad by tossing the beets in the pesto, top with the pickled stems and crumbled feta! Enjoy!
