Ingredients

• 1 jar Brine Co. Sliced Pickled Beets, drained

• ½ cup Brine Co. Whole Kalamata Olives, pitted

• 2 clementines, peeled and segmented

• 1 can (540 mL) white beans (cannellini or navy), drained and rinsed

• ¼ cup fresh mint leaves, roughly torn

• ¼ cup fresh dill, roughly chopped

• ⅓ cup feta cheese, crumbled

• 2 tbsp extra-virgin olive oil

• Flaky sea salt and cracked black pepper

Instructions

1. Prep the beets and olives. Drain the Brine Co. Pickled Beets and halve any large slices. Pit the Kalamata olives if needed, leaving them whole or halved depending on your preference.

2. Build the bowl. In a large serving bowl, combine the beets, olives, clementine segments, and white beans.

3. Add the herbs. Scatter the fresh mint and dill over the top. Don't over-chop — torn leaves give better texture and release more aroma.

4. Dress simply. Drizzle with olive oil, season generously with flaky salt and cracked pepper, and toss gently to combine.

5. Finish with feta. Crumble the feta over the top and give one final light toss. Serve immediately.

For extra brightness, add a splash of the beet pickling liquid to the bowl before tossing.