Beetroot and Feta cheese salad

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

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Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: StarterCuisine: From garden to plateDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 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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