Beet Salad with Almonds and Chives

• 1 1/2 pounds beets red, yellow, the candy-striped Chioggia, or a mixture
• 1/4 cup slivered almonds, roasted
• 2 tablespoons Extra-virgin olive oil
• 1 tablespoon minced fresh chives, plus a few whole chives for garnish
• 1 Teaspoon fresh lemon juice
• 1/8 teaspoon kosher salt or sea salt
• 2 ounces feta cheese, crumbled (optional)

1 Place beets in a medium pot and cover with water. 2 Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork. 3 Drain, let cool, and use a pairing knife and fingers to slide off skins. 4 Cut beets into bite-sized pieces and place in a large salad bowl. Add almonds, olive oil, chives, lemon juice and salt, and toss gently. 5  Sprinkle with feta if using, lay whole chives across salad as garnish, and serve. Source: Almond Board of California