Oh the joy of harvesting my own food from my parents’ garden in central France (in the Bourbonnais region)! I’m always overexcited by cooking what I harvested myself, even at my age! So here is a very simple recipe made with beetroot and parsley from the garden. It couldn’t be more fresh, local and organic.
Beetroot and Feta salad (gluten free, vegetarian)
Course: StarterDifficulty: EasyServings
4
servingsPrep time
10
minutesIngredients
3 cooked medium beetroots (to know how to cook a beetroot click here)
3.5 oz (100g) Feta cheese
2 Tbsp roughly chopped parsley
Dressing : 2 Tbsp apple cider vinegar + 3 Tbsp olive oil
Salt to taste
Instructions
- After removing the skin of the cooked beetroots, chop them into cubes and do the same with the feta cheese.
- In a salad bowl, combine beetroots, feta cheese and parsley with the dressing. Taste and then add salt if needed: feta cheese has a pretty salty taste so you might not need to add salt. And voilà! You can serve.
Bon appétit !
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