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Ingredients

Adjust Servings:
500 - 600 g boiled beetroots
100 g feta or goat cheese
2 tbsp tbsp pumpkin seeds
1 onion
2 tbsp parsley leaves, finely chopped
Dressing:
1 clove garlic, finely chopped
1 tbsp raspberry or red wine vinegar
3 tbsp olive oil
1/2 tsp coriander seeds
Freshly ground black pepper
Salt
1 tsp honey (if the beetroots are not sweet enough)
Beetroot and Feta Salad

Beetroot and Feta Salad

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 15
  • Serves 4
  • Medium

Ingredients

  • 500 - 600 g boiled beetroots

  • 100 g feta or goat cheese

  • 2 tbsp tbsp pumpkin seeds

  • 1 onion

  • 2 tbsp parsley leaves, finely chopped

  • Dressing:

  • 1 clove garlic, finely chopped

  • 1 tbsp raspberry or red wine vinegar

  • 3 tbsp olive oil

  • 1/2 tsp coriander seeds

  • Freshly ground black pepper

  • Salt

  • 1 tsp honey (if the beetroots are not sweet enough)

Directions

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It’s winter now and we turn to a fantastic vegetable – beetroot again to make a salad. Today it’s Beetroot and Feta Salad. An easy, quick and appealing salad with intense and strong dressing!

For his salad I always use raspberry vinegar (the recipe), but if you didn’t prepare it in season, you can use red wine vinegar instead.

As you can see from the photos, I sprinkled feta over the top so that it won’t be colored with beetroot, but this is a classic variation. If you toss the salad before serving, feta will turn vibrant magenta and the salad will look cosmic and fantastic.

Try it! Bon appetite!

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Steps

1
Done

Peel boiled (or prepared any other way - see here) beetroots and cut into chinks.

2
Done

Roast the pumpkin seeds.

3
Done

Cut the onion into thin semi circles.

4
Done

Mash the coriander seeds in a mortar. In a bowl, mix together chopped garlic, coriander, salt, pepper, vinegar and olive oil (add honey, if used).

5
Done

In a large bowl, add the bettroots and onion, add the dressing, stir and let stand for 5-10 min.

6
Done

Crumble feta over the top and sprinkle with pumpkin seeds and parsley.
Done! You can stir the salad once again - and beetroots will turn the feta deep magenta and the salad will look original.

Bon appetite!

 

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