Beet Salad with Almonds & Chives

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• 1 1/2 pounds beets, red, yellow and striped chioggia
• 1/4 cup slivered roasted almonds
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh cut chives
• 1 tsp lemon juice
• 1/8 tsp sea salt
• 2 oz feta cheese, crumbled

Place beets in a medium pot and cover with water.  Bring to a boil and cook 15-25 minutes until the beets are easily pierced with a fork.  Drain, let cool.  Slide off skins using a knife or your fingers.

Cut beets into bite size pieces and place in a large bowl.  Add almonds, olive oil, chives, salt, lemon juice and toss gently.  Sprinkle with feta and serve.