Name: Beetroot and feta salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cooked or roasted beetroot; ½ cucumber; 2 salad onion; ½ Tbsp olive oil; ½ Tbsp. walnut oil; 1 Tbsp balsamic vinegar; ½ tsp honey (approx.); 50 g feta; Mint leaves

Beetroot and feta salad

I love this easy beetroot and feta salad on warm summer days – either for lunch on its own ( with some oat crackers) or served as a side dish with grilled/barbecued chicken or lamb. You can use pre-cooked or leftover baked beetroot, but shop-bought marinated beetroot works well too. It’s ready in just 10 minutes!

Print Recipe

Prep Time 10

Resting Time 4

Total Time 10

Servings: 2 people

Cuisine: Greek

Calories: 1234

Ingredients Method

Ingredients

2 cooked or roasted beetroot
½ cucumber
2 salad onion
½ Tbsp olive oil
½ Tbsp. walnut oil
1 Tbsp balsamic vinegar
½ tsp honey approx.
50 g feta
Mint leaves

Method

Chop the beetroot into small chunks. Put them into a mixing bowl.
Cut the cucumber in half vertically, then scoop out and discard the flesh. Dice the cucumber. Add to the beetroot.
Thinly slice the salad onion, add to the bowl. Add the oils, vinegar and honey. Season with salt and pepper. Taste and adjust the sweetness and/or vinegar.
Just before serving crumble the cheese on top and garnish with some mint leaves.

Beetroot and feta salad

Ingredients

Method

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