Beetroot and Feta Salad, I love salads and enjoy combining various ingredients, nuts, apple… It’s also a fun and different way to eat beetroot. How many times do we find ourselves lacking the desire or time to cook? Here’s the ingredient that helps us prepare a tasty dish in just a few minutes: pre-cooked and vacuum-sealed red beets. They are ready to eat and available at the supermarket and the greengrocer. Beets, with their slightly sweet taste, are especially delicious in salads. Convenient, practical, and healthy too: they contain excellent amounts of fiber, vitamins, and antioxidants.
But now let’s go to the kitchen and I’ll show you how to prepare Beetroot and Feta Salad
Don’t miss out on Red Beet Juice Beetroot and Speck Spatzel
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
LET’S SEE WHAT WE NEED TO PREPARE
- 14.11 oz cooked, boiled red beets
- 7.05 oz feta
- extra virgin olive oil
- balsamic vinegar glaze
- salt
Tools
- 1 Salad Bowl
- 1 Knife
Steps
Let’s start preparing
Let’s start preparing the beetroot salad; take the beets without the skin and cut them into fairly large cubes.
Put all the cooked beet cubes directly on a plate.
Cut the Greek feta and place it on top of the beet cubes.Season the beet salad with extra virgin olive oil, salt, and balsamic vinegar glaze
You can season the salad with lemon juice instead of balsamic vinegar glaze.
And enjoy your meal!!
Marge’s Tips
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