For the salad
2 small red beets, peeled
cup cherry tomatoes, cut in half
cup walnuts, toasted, roughly chopped
2 oz. Manchego cheese shavings
pinch of dry oregano
1/8 cup flat-leaf Italian parsley, just leaves
For the dressing
1 tablespoon Champagne vinegar
3 tablespoons extra-virgin olive oil
1 clove garlic, finely minced
Sea salt and freshly ground black pepper
Make the dressing: Whisk together vinegar, garlic, oregano, salt, pepper. Gradually add the olive oil until well combined.
Thinly julienne the beets using a mandolin or a very sharp knife. Transfer to a bowl and pour the dressing on top. Let it sit at room temperature for 15-20 minutes.
To finish off the salad, add cherry tomatoes and parsley leaves, gently mix to combine. Adjust the seasoning and plate the salad. Sprinkle each serving with walnuts and shave the cheese on top.
Recipe courtesy of home and style expert, Svitlana Flom, who is also the Editor-In-Chief of Art de Fete, an informative website that offers tips and recipes to help women enrich their home entertaining style.