Canadian Recipes : Salad Recipes

I first found this beet and feta salad when I was trying to make good use of the beets, green onions, and parsley growing in my garden, and I loved how fresh it tasted—especially when the beets were roasted in the oven. It was simple, a little extra work, but always worth it. 

Then my twin sister Jill came back from a trip to the Planet Hollywood Resort in Cancún and told me about a beet salad she’d tried there, insisting I swap the feta for goat cheese to take mine up a notch. The first time I tried it, I mixed it too much and the goat cheese disappeared into everything, turning it creamy instead of bright. Now I know to fold it in gently at the very end, just enough to keep those soft little pockets of flavor. 

This recipe matters to me because it ties my garden, my kitchen, and my sister’s adventures into one bowl.