Beet salad with greens and walnuts

I’ve been having this salad on repeat for the past few days. This one inspired by a pasta dish I had at a cafe in Nafplio some years ago..they had served roasted beets with lots of fresh herbs inside two slices of bread (not sure what else was in there), but it was so simple & delicious that I was inspired to create a simple beet salad. I love the earthy sweetness of the beets.

Beet salad with greens & walnuts
Serves 4
1. 1 large beet, skin peeled, sliced
2. 1 bunch Swiss chard/beet greens, roughly chopped (I used about 5 cups)
3. 4 garlic cloves, minced
4. Extra virgin olive oil, as needed
5. Salt to taste
6. Crumbled vegan feta, as needed
7. Toasted chopped unsalted walnuts or pistachios, as needed
8. Edible flowers, optional

1. Boil the beet slices in a pot of salted water until they are cooked through but still holding shape (about 10-12 minutes). Drain the beet & set aside
2. Heat a large skillet on medium, add a few spoons of oil & sauté the garlic until they are golden
3. Add the chopped greens to the garlic, season with salt & cook them for 3-5 minutes
4. Add the sliced beet to the skillet and toss them around to combine
5. Turn off heat, transfer to a serving bowl and let cool
6. Serve at room temperature or cold, topped with crumbled vegan feta, toasted walnuts, edible flowers (if using) & a drizzle of olive oil
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