Beet and Feta Checkerboard Salad

Ingredients 

•  4 medium cooked beets, cut into 1-inch cubes

• 1 block feta in brine, cut into 1-inch cubes

• 1/4 cup extra-virgin olive oil

• 1 teaspoon lemon zest

• Flaky salt, as needed

• Freshly ground black pepper, as needed

• Chopped fresh parsley, for serving

• Crushed pistachios, for serving

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Directions

1. Cut the cooked beets into 1-inch cubes and set aside.

2. Cut the feta into 1-inch cubes.

3. Arrange the beet cubes and feta cubes in an alternating checkerboard pattern on a serving platter or shallow bowl.

4. Drizzle the olive oil evenly over the platter, then top with lemon zest, flaky salt, black pepper, chopped parsley, and crushed pistachios.

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