Beetroot and Feta Salad

Ingredients** (Serves 6–8)

6 medium beets (fresh, firm)
200g (7 oz) feta cheese, crumbled
1 small bunch of fresh parsley, finely chopped
3 tablespoons olive oil
2 tablespoons apple cider vinegar (or balsamic vinegar)
1 teaspoon Dijon mustard
1 clove garlic, finely minced (optional)
Salt and pepper, to taste
1 teaspoon honey (optional, for balance)

Instructions**

1. Cook the Beets

Scrub the beets clean. Leave the skin and about 1 inch of the stem on to avoid “bleeding.”
Boil in a large pot of salted water for 30–40 minutes, or until tender when pierced with a fork.
Drain and let them cool.
Once cool, peel the skin off easily with your hands or a paper towel.
Cut into 1/2-inch cubes.

2. Prepare the Dressing

In a small bowl, whisk together olive oil, vinegar, Dijon mustard, garlic (if using), salt, pepper, and honey until emulsified.

3. Assemble the Salad

Place the beet cubes in a large bowl.
Add crumbled feta and chopped parsley.
Pour the dressing over and toss gently to coat everything evenly.

4. Chill and Serve

Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to blend.
Garnish with extra parsley or feta before serving if desired.

Tips & Variations**

Roast the beets instead of boiling for a sweeter, more intense flavor.
Add walnuts or pistachios for a crunchy contrast.
Toss in some arugula or spinach for a leafy variation.
Replace feta with goat cheese for a creamier texture.

History**

Beet salads are rooted in Eastern European and Mediterranean cuisines. Beets have been cultivated since ancient times in the Middle East and Europe, valued for their sweet, earthy taste and vibrant color. Pairing them with cheese like feta is a Greek tradition that balances richness and tang.

Benefits**

Beets: rich in antioxidants, fiber, and nitrates that support heart health.
Feta: a good source of protein and calcium, lower in fat than most cheeses.
Parsley: detoxifying, rich in vitamin K and antioxidants.
Olive oil: heart-healthy fats.

Nutrition (per serving)** (approximate)

Calories: 210
Protein: 6g
Carbohydrates: 16g
Fats: 14g
Fiber: 4g

Why People Love It**

Colorful and elegant presentation.
Refreshing, creamy, and tangy balance.
Can be a side dish or light main.
Perfect for parties, potlucks, or healthy lunches.

Conclusion**

This Beetroot and Feta Salad is not just a pretty bowl of colors—it’s a power-packed, flavorful, and wholesome dish that brings a zing to any table. Whether you’re serving it warm, cold, or as a leftover snack, it never disappoints.