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Beetroot and Feta Cheese Salad Recipe

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4.1 from 2 reviews

This Beetroot and Feta Cheese Salad is a vibrant and refreshing dish combining tender boiled beetroots, creamy feta cheese, and fresh parsley, all tossed in a tangy lemon vinaigrette. Perfect as a light lunch or side salad, it balances earthy flavors with bright citrus notes for a wholesome, nutritious meal.

Ingredients

Salad

  • 4 medium beetroots
  • 60 grams feta cheese
  • 2 tablespoons roughly chopped parsley

Lemon Vinaigrette

  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)

Instructions

  1. Boil the beetroot: Place the beetroots in a pot with enough water to cover them and cook over medium heat for approximately 45 minutes, or until a knife can easily pierce through the beetroot, indicating they are fully cooked.
  2. Peel and chop the beetroot: Once boiled, allow the beetroots to cool slightly, then peel off the skin which should come off easily. Chop the peeled beetroot into bite-sized cubes.
  3. Chop the feta cheese: Cut the feta cheese into cubes similar in size to the beetroot for a balanced texture in the salad.
  4. Prepare the parsley: Roughly chop the parsley leaves to release their fresh aroma and sprinkle them over the salad ingredients.
  5. Make the lemon vinaigrette: In a small bowl, combine lemon juice, olive oil, minced garlic, black pepper, and salt. Whisk the mixture slightly until the ingredients are thoroughly blended.
  6. Toss the salad: In a large bowl, combine the cubed beetroot, feta cheese, and chopped parsley. Pour the lemon vinaigrette over and gently toss to coat all ingredients evenly.
  7. Serve: Transfer the salad to a serving dish or plates and enjoy immediately for best freshness and flavor.

Notes

  • For a quicker alternative, cooked and peeled beetroots from the store can be used.
  • Adjust the amount of garlic in the vinaigrette according to taste preference.
  • Adding a handful of toasted walnuts or pine nuts can provide an extra crunch and flavor.
  • This salad can be served chilled or at room temperature.
  • Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 days.

Find it online: https://bitezly.com/beetroot-and-feta-cheese-salad-recipe/