Tomato & Pickled Beet Salad

People, Thanksgiving and Christmas are just around the corner.
It’s best to start preparing now.

If you are in need of a festive, tasty holiday starter/side-dish then definitely give this one a try. Of course, the color combo makes this salad great holiday eye-candy and its freshness is the perfect complement to traditional, rich holiday main dishes. The sour earthiness of the beets contrasts nicely with the fresh tomatoes and peppery arugula. A little drizzle of balsamic and a sprinkling of feta finishes it off. It’s also easy to either make ahead or toss together quickly for those last minute holiday parties and gatherings.

Some Ingredients You’ll Need

• Grape or cherry tomatoes: Tomatoes aren’t at their best during the cold weather months, so I find that cherry or grape tomatoes are the best option year-round.
• Pickled beets: Look for pickled beets near the other jarred pickles, sun-dried tomatoes, and artichoke hearts. I like to cut the slices into smaller pieces, but be warned: the liquid that the beets are stored in will stain everything bright pink if its spilled, so be careful with the jar.
• Crumbled feta cheese: Or, crumbled goat cheese would work well, too!
• Balsamic vinegar: I like salads lightly dressed, so you only need a few teaspoons of vinegar along with some olive oil. Feel free to adjust to your tastes!