This is such a delicious lunch option and a favorite of mine. You’ll need 1/4 cup Feta Cheese (I slice it -vs- crumbles), 1/4 cup sliced red or yellow beets (drain any juices if using canned, I use fresh beets), 1 celery heart (rinsed) cut on the bias. One lemon wedge (or two), 1 tablespoon olive oil, a few dashes of balsamic vinegar, few pinches of oregano, salt and black pepper, if desired.
I layer the plate as follows: Red or yellow beet slices, celery slices, feta slices, add oregano, add oil & vinegar, squeeze lemon wedge over the entire salad. Dig in! Salt and black pepper, to taste if desired.
Nutritious and scrumptious! Enjoy…
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.