Turkish Beet and Feta Salad

For our last salad on Turkish night, I went with an adaptation of this recipe for Turkish beetroot and feta salad from Cook.Eat.Blog. It sounded like the perfect accompaniment to the other two salads and, with some adjustments to the ingredients from the original recipe, I could make it entirely out of things we already had at home or had purchased for other recipes that week. Perfect!

For our beet and feta salad, we used:

- 8 oz package of pre-cooked beets, cut into small chunks ($2)
- 1/4 large yellow onion, very thinly sliced ($0.15)
- 1-2 tbsp parsley, roughly chopped ($0.20)
- 1 tbsp dried dill weed ($0.10)
- salt and pepper to taste ($0.10)
- 1 tsp garlic powder ($0.05)
- 1 tbsp red wine vinegar ($0.15)
- 1 tbsp lemon juice ($0.10)
- 1/2 tsp ground cumin ($0.05)
- 4 tbsp extra virgin olive oil ($0.80)
- 1/2 cup feta cheese crumbles ($1)

The approximate price of this one was a little under $5. We finished this entire salad that night though, so it's not as great of a "deal" as the chickpea salad, which only cost a little more. But we love beets and it was worth it.

Since the beets were pre-cooked, this salad was really easy to put together. The thing that took the longest was preparing the parsley for all 3 recipes. I really have to figure out a faster way to wash and prepare herbs.

Anyway, you mix the beets, onion slices, parsley, dill, salt, pepper and garlic powder together in a bowl. Once it's mixed, add the red wine vinegar, lemon juice, cumin and olive oil. After all that is stirred together, you just add the cheese and it's ready to go.

This was incredibly simple to make and it was our favorite salad that night. Something about that combination of flavors just popped, especially when compared with the other salads. The only thing we don't always have on hand is the parsley but when we have extra, this would be an easy and tasty way to use it up. We would definitely make this again.