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beetroot and feta salad
Andrea

How to make beetroot and feta salad

Learn how to make a beetroot and feta salad with our easy recipe. This salad combines roasted beets with creamy feta cheese for a delightful mix of flavors and textures. Perfect as a light lunch or a side dish, this vibrant salad is both healthy and delicious.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • Beetroot, trimmed: 500g (approximately 4 medium beets)
  • Extra-virgin olive oil: 30g (2 tablespoons)
  • Feta cheese, crumbled: 30g
  • Shallot, minced: 40g 
  • Balsamic vinegar: 15g
  • Fresh parsley, minced: 8g
  • Red wine vinegar: 15g
  • Salt: & peper to taste

Method
 

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Beetroot: Wrap each beet individually in aluminum foil and place them on a baking sheet.
  3. Roast the Beets: Bake the beets in the preheated oven until they can be easily pierced with a fork, about 45 minutes to 1 hour.
  4. Allow the beets to cool until they can be handled.
  5. Peel the beets and cut them into 1/4-inch slices.
Prepare the Vinaigrette:
  1. While the beets are roasting, whisk together the minced shallots (40g), minced fresh parsley (8g), extra-virgin olive oil (30g), balsamic vinegar (15g), and red wine vinegar (15g) in a bowl.
  2. Season with salt and pepper to taste, and set aside
Assemble the Salad:
  1. Arrange the warm, sliced beets on a serving dish.
  2. Pour the vinaigrette over the beets.
  3. Sprinkle the crumbled feta cheese (30g) on top.
  4. Enjoy your delicious roasted beet salad with feta!ShareRewrite