Beetroot and Feta Salad
Our Beetroot and Feta Salad is a vibrant and flavorful dish that's perfect for summertime. The sweetness of the roasted beets pairs perfectly with the salty feta cheese, and the red onion and rocket add a nice crunch and peppery flavor. The lemon-olive oil dressing is the perfect finishing touch, adding a bit of brightness and acidity to the salad. We highly recommend using fresh, seasonal ingredients for this recipe. The beets should be firm and deep red in color, and the feta cheese should be crumbly and slightly tangy. To make the salad, first preheat your oven to 400°F (200°C). Peel and cut the beets into wedges, then toss them with olive oil, salt, and pepper. Spread the beets on a baking sheet and roast for 30-35 minutes, or until tender. While the beets are roasting, crumble the feta cheese and thinly slice the red onion. Rinse and dry the rocket. Once the beets are roasted, assemble the salad by layering the beets, feta, red onion, and rocket on a serving platter. Finish with a drizzle of olive oil, lemon juice, and fresh mint.
Beets have been a culinary staple for centuries, prized for their sweet, earthy flavor. In the Middle Ages, beets were often used as a natural sweetener, and they were also believed to have medicinal properties. Today, beets are still enjoyed for their flavor and nutritional value. They are a good source of fiber, vitamins, and minerals, and they have been shown to have a number of health benefits, including reducing inflammation and improving heart health. Our Beetroot and Feta Salad is a modern take on a classic dish. The roasted beets add a natural sweetness to the salad, while the feta cheese provides a salty contrast. The red onion and rocket add a nice crunch and peppery flavor, and the lemon-olive oil dressing brightens up the salad with its acidity. This salad is a great way to enjoy the flavors of summer, and it's also a healthy and satisfying meal.
Beetroot and Feta Salad Beetroot and Feta Salad Beetroot and Feta Salad Beetroot and Feta Salad
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • Beetroot
  • Feta cheese
  • Red onion
  • Rocket
  • Mint
  • Lemon
  • Olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Peel beetroot and cut into wedges.
  3. Toss beetroot with olive oil, salt, and pepper.
  4. Spread beetroot on a baking sheet and roast for 30-35 minutes, or until tender.
  5. While beetroot is roasting, crumble feta cheese.
  6. Thinly slice red onion.
  7. Rinse and dry rocket.
  8. Assemble salad by layering beetroot, feta, red onion, and rocket on a serving platter.
  9. Finish with a drizzle of olive oil, lemon juice, and fresh mint.
Why It Works
  • Roasting the beets concentrates their natural sweetness and brings out their earthy flavor.
  • Crumbling the feta cheese helps to distribute its flavor throughout the salad.
  • Thinly slicing the red onion prevents it from overpowering the other ingredients.
  • Rinsing and drying the rocket removes any dirt or debris.
  • The lemon-olive oil dressing adds brightness and acidity to the salad.