Start by peeling the beetroot and cubbing them (to avoid stained hands, wear disposable gloves while handling the beets). Place in a pot with water and cook till softened. Takes about 15-20 minutes depending on how big or small tour cubes are.
As the beets are cooking, dice the onions then place in a bowl of salted hot water and allow them to soak for about 15minutes. This helps reduce the sharp taste of raw onions. You can also squeeze some lemons to get the lemon juice ready.
Once the beets are done, drain and set aside to cool down. Also drain the onions, cube the feta cheese and chop the chives.
In a large bowl, add the cooled beetroots, cubed feta, diced onions and chives and mix well.
In a small jar, add the extra virgin olive oil, lemon juice, sea salt & black pepper then close the lid and shake vigorously for the lemon vinaigrette to be well incorporated.
Drizzle the lemon vinaigrette over the salad mixture and toss to coat.
Serve while cold.
