Recipe: Easy Autumn Salad with Beets, Feta & Cranberries
This colorful autumn salad is one of those simple recipes that is as pretty on the table as it is delicious. My friend Tina shared it with me years ago, and I still have the handwritten recipe card dated October 2014. With colorful beets and carrots, creamy feta, and sweet dried cranberries, it’s an easy addition to a fall lunch, dinner, or gathering.
Ingredients
Mixed greens
Crumbled feta cheese
Canned beets, cut into smaller pieces
Salt, to taste
Carrots
Craisins (dried cranberries)
Champagne dressing
Directions
Cut the canned beets into smaller pieces and toss with a little salt.
Parboil the carrots until tender, then slice.
Place the mixed greens in a large serving bowl.
Top with the crumbled feta, beets, sliced carrots, and Craisins.
Just before serving, toss with your favorite Champagne dressing.
A Little Note From Me
Tina originally served this salad when our BLC girls hosted a shower at her home. Our menu included quiches, this beautiful, autumn salad, cranberry and blueberry scones, fresh fruit, and white cake with fruit—a simple and lovely menu for gathering friends around the table.
I especially love recipes like this because they become so much more than a list of ingredients. Someone serves us something we enjoy, we ask for the recipe, and before we know it, we’re making it for our own friends and family years later.
Thank you, Tina, for sharing this one with me all those years ago!
Serve with love!
