Beetroot and Feta Cheese Salad

Beetroot and Feta Cheese Salad

It's that period of the year which I don't like mainly because of the lack of local vegetables and fruit. We have to replace them with the imported ones and the taste is not so good. I'm trying to make as many salads as possible, using root vegetables and pickles and this salad was just what I needed to diversify the menu. The beet taste is well balanced by the cheese and it can be kept in the fridge even for several days.

The feta cheese can be replaced with any other creamy white cheese. Honestly, I'm not so keen on store-bought feta because of the vegetable fats added to it (that is margarine). Read carefully the labels and try to pick natural, not necessarily expensive products.

Ingredients

Metric US
●
Beetroot
400 g
●
Feta cheese
100 g
●
Extravirgin olive oil
3 tbsp
●
Balsamic vinegar
2 tsp
●
Salt
0.5 tsp
to taste
●
Ground black pepper
0.25 tsp
●
Fresh parsley
0.5 bunches
chopped

Step by step

Step 1

Boil or roast the beetroot in the oven, let cool completely, then peel off the skin.

Beetroot and Feta Cheese Salad - Step 1
Step 2

Grate into a bowl,  using the big holes side.

Add salt, pepper, oil and vinegar - adjust to taste.

I think a garlic clove would go in here too, if you like it.

Beetroot and Feta Cheese Salad - Step 2
Step 3

Transfer to a platter or a plate.

Beetroot and Feta Cheese Salad - Step 3
Step 4

Scatter the cheese crumbled into small bits on top.

Beetroot and Feta Cheese Salad - Step 4
Step 5

Then sprinkle with the finely chopped parsley.

Beetroot and Feta Cheese Salad - Step 5
Step 6

It can be served right away or in a few hours, provided it is kept in the refrigerator.

Enjoy!

Beetroot and Feta Cheese Salad - Step 6
Quantity: 500 g (3-4 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 120 min
Publish date:
Collections: Salads

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