This beetroot and feta salad is so easy to prepare yet its the perfect balance of sweet from the beets and salty from the feta. It is incredibly delicious and healthy at every bite!
Eating salads is an easy way of incorporating veggies in ones diet and a great way to take in some needed nutrients at all times. This particular salad is amazing especially for those who prefer cooked vegetables.
Preparation & making the salad:
- 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 vinaigrette to be well incorporated.
- Drizzle the vinaigrette over the salad mixture and toss to coat.
- Serve while cold
MORE SALAD RECIPES!
Looking for more delicious salad recipes?! Check out some of my other recipes you’re sure to enjoy!
- Simple mango salad -This simple mango salad is so refreshing and a very good way of having mangoes especially while they are in season. This recipe will serve 4 as a side.
- Cucumber dill salad -This cucumber dill salad is very creamy thanks to the dressing of choice which is full of healthy ingredients such as Greek yogurt and extra virgin olive oil. It’s simple but deliciously satisfying!
- Pineapple carrot salad -This Pineapple carrot salad is quite easy to make. It only requires three key ingredients and no salad dressing is required. It is mostly served in many gatherings in Kenya and always a sweet healthy treat.
- Watermelon Feta salad– This salad is a refreshing salad best served when it’s hot. It has a sweet and salty taste and so festive for when the sun is out or during a festive period like Christmas.
- Purple cabbage salad– This Purple Cabbage Salad is refreshing, crunchy and can be taken as a side with a meal. It is also a quick fix and colorful guaranteeing you lots of nutrients.
- Apple beet carrot salad– If your goal it to incorporate more raw vegetables in your diet and you are wondering how to go about it, this apple beet carrot salad would be a great way to start. The ingredients are easy to find and probably already in your kitchen. The combination of all the ingredients, dressing and topping brings about a bust of flavors that everybody would enjoy. The ingredients ratios of the salad, dressing and toppings used is according to how I like them. However you can alter the ratios and add more of what you like and less of what you don’t.
Beetroot & Feta salad
This beetroot and feta salad is so easy to prepare yet its the perfect balance of sweet from the beets and salty from the feta. It is incredibly delicious and healthy at every bite!
Ingredients
- 4 medium beetroots, cooked & cubed
- ½ cup feta cheese, cubed
- 1 small red onion, diced
- 1 bunch chives or cilantro leaves or parsley leaves, to garnish
Lemon Vinaigrette
- ¼ cup olive oil, extra virgin
- ¼ cup fresh lemon juice
- Sea salt & black pepper, to taste
Instructions
- 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.
DID YOU MAKE THIS RECIPE?
Tag @gwenjikoni on Instagram and hashtag it #gwenjikoni
