Background
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!
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.)
- 50g feta
- Mint leaves
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Leftovers - Lunch - Main - Quick & Easy - Salad - Side - Supper
- Cuisines: - Greek
- Occasions: - Barbecue - Christmas - Parties - Picnic
- Ingredients: - Dairy - Roots & Bulbs
- Health and Diet: - Diabetic - Egg Free - Gluten Free - High Fibre - Vegetarian
- Skill Levels: - Easy
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