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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 minutes
Resting Time 4 hours
Total Time 10 minutes
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
 

  1. Chop the beetroot into small chunks. Put them into a mixing bowl.
  2. Cut the cucumber in half vertically, then scoop out and discard the flesh. Dice the cucumber. Add to the beetroot.
  3. 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.
  4. Just before serving crumble the cheese on top and garnish with some mint leaves.