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.