Oh the joy of harvesting my own food in 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 cheese salad
Course: StarterCuisine: From garden to plateDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
25
minutesIngredients
3 raw medium beetroots
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
- Boil or steam the beetroots (without peeling them: the skin will easily peel off once the beetroots are cooked) on medium heat for 25 mins or until it can be easily pierced through with a knife.
- After removing the skin of the 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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