Honey Beet and Feta Salad
- 1 lb cooked beet
- 1/4 cup extra virgin olive oil
- 2 tbsp honey
- 1 tbsp vinegar reduction sauce (or you can use a sweet balsamic vinegar)
- 1/2 tsp superfine sugar
- 2 tbsp salted sunflower seeds
- 4-8 oz Spring Mix
- 4 oz Feta Cheese
- Salt and Pepper
Add the beets to the pan and stir to gently coat all of them. Remove from heat.
Arrange the spring mix in a large salad bowl and spoon the beets on top. Add the feta cheese. Pour the vinegar reduction sauce over the salad, sprinkle with sunflower seeds and serve immediately.