Greek “Fanja” Salad

Recipe: Chef Kalman Meidler
Photo: Dror Einav
Styling: Noa Kanarik
Yield: 8 servings
Prep Time: 40 minutes
Level: Easy

Ingredients:

• 5 ounces Tnuva Feta Sheep’s Milk Cheese
• 4 cooked beets, cut into chunks
• 1 Spanish onion
• 4 stalks celery
• Olive oil, vinegar, salt and pepper to taste
• ½ cup chopped nuts

Instructions

1. Cut the beets into eighths and put in a medium bowl.
2. Slice the onion and celery into thin strips and add to the bowl.
3. Season with the oil, vinegar, salt and pepper and toss.
4. Crumble the Feta cheese on top. Sprinkle with the chopped nuts. Toss and serve.