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Hawaii's Gold Beet Salad
From the Kitchen of:
Chef Glenn Chu of Indigo Restaurant

    12 Nalo Farm's baby beets
    3 Tbs. Hawaii's Gold Macadamia Nut Oil
    3 Tbs. Italian parsley leaves, chopped
    3 Tbs. sweet onion, diced
    3 Tbs. feta cheese, diced
    1 1/2 Tbs. Myer lemon juice
    kosher salt
    fresh black pepper, freshly ground

    Place beets into a pot and cover with cold water then bring to a boil, simmer for 25 minutes. Check doneness by inserting a skewer into beet, there should be a little resistance. When the beets are done, cool under running water, then peel. Cut beets into quarters and add remaining ingredients. Season to taste with salt and pepper. May be made 4 hours before serving.