Beetroot and Feta salad (gluten free, vegetarian)

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

• cooked beetroots. If you need to know how to cook beetroots and want to know everything about them, you can check my beetroot for beginners article.
• Feta cheese. It is a Greek brined curd cheese made from sheep's milk. It has a salty and tangy taste that contrasts very well with the sweet taste of beetroots. This cheese is white and has no skin. So you just need to take it out of the brine and cut it into cubes.
• fresh parsley
• apple cider vinegar
• extra virgin olive oil
• salt to taste

How to make this

1. After removing the skin off the cooked beetroots, chop them into cubes. Then drain the feta cheese and also cut it into cubes.
2. 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 your beetroot and feta salad. Bon appétit !

More beetroot recipes

• For a very flavorful juice, you can check my Beetroot and carrot juice recipe
• Beetroot chips (AIP, paleo, vegan) for a crunchy snack
• Beetroot carpaccio (AIP, paleo, vegan) for a salad using raw beetroot