|Golden beets add a splash of sunshine to this salad.|
One cup cherry tomatoes, halved
Two medium golden beets, roasted* and diced
10-12 kalamata olives, halved
2 tbs crumbled feta
cracked black pepper
Combine cherry tomatoes, golden beets, and kalamata olives in medium size bowl. Add a sprinkle of sea salt, 1/2 tsp cracked black pepper and 1 tbs balsamic vinegar. Drizzle a teaspoon of olive oil and toss lightly. Top with crumbled feta and serve. Perfect accompaniment to a main dish, or enjoy on its own with a piece of crusty french bread.
*The beets can be roasted a day before and kept in the refrigerator to chill until needed.