This beetroot and feta salad is perfect for a healthy vegetarian lunch or dinner. It is easy and fresh.
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!
Ingredients for this beetroot and feta salad
- cooked beetroots. If you need to know how to cook beetroots and want to know everything about beetroots, you can check my beetroot for beginners article.
- Feta cheese
- fresh parsley
- apple cider vinegar
- extra virgin olive oil
- salt to taste
How to make this beetroot and feta salad
- After removing the skin off the cooked beetroots, chop them into cubes. Then drain the feta cheese and also cut it into cubes.
- 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 !