This salad has the perfect balance of sweet and salty from the beetroot and feta cheese - SO good! Super healthy and tastes even better!
A new day, a new salad! Prepare to have one of the best combinations for a salad - beetroot and feta cheese. Beetroots have this sweet flavor and it's perfectly balanced by the feta cheese - SO good! This fourth salad recipe in our #30DaysOfSalads series is a great way to take in some needed nutrients during the summer!
Beetroots. We just feel they don't get the appreciation they deserve. This vegetable is just delicious and absolutely versatile. Another way we've found they work really well is if you put them in your burgers or sandwiches as a filling - YUM (we sense a new recipe coming up on the blog!).
We try our best to make every recipe look beautiful too - because seriously, you shouldn't have to eat pretty food only in restaurants. This one pretty much hits the nail when it comes to pretty! Aena actually doubted at one point if vegetables could ever be 'pretty' (she was clearly not a fan of them before!). But even she had to admit (and of course eat it all) when we first experimented with this recipe together. So that is clearly a signal that it has to go up on the blog! The lemon vinaigrette we've used is super easy to make because we wanted the main ingredients in the recipe to shine the most!
So how's the #30DaysOfSalads coming out for you guys? We've read that it takes 21 days to make a habit. Seeing how most of us have a habit of having processed foods nowadays because of our lifestyle, it has become increasingly important to change habits while we still can. Arvin has gone years without eating things like McDonald's, and that really contributes to his overall energy and healthy lifestyle. It's never too late for any of you to do without it either.
Let's get down to the recipe now, shall we?
Beetroot and Feta Cheese Salad
This salad has the perfect balance of sweet and salty from the beetroot and feta cheese - SO good!
- 4 medium beetroots
- 60 grams feta cheese
- 2 tablespoon roughly chopped parsley
- lemon vinaigrette
For Lemon Vinaigrette
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 garlic cloves - minced
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.
- The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese.
- Roughly chop the parsley.
- Combine beetroot, feta cheese, parsley with the lemon vinaigrette and serve.
For Lemon Vinaigrette
- Mix all ingredients together in a bowl and whisk slightly.
Amount Per Serving: Calories: 125Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 9mgSodium: 338mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 2g
This salad is always served in a nursing home where i am working. Instead of parsley I add chick peas and my daughter loves it.Yes I use balsamic vinegar as dressing.
I loved it, I didn't have parsley so used shredded rocket instead and added some drained canned chickpeas. Success!
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