Big Beetroot & Feta Cheese Salad

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Big Beetroot & Feta Cheese Salad Recipe

Ingredients:

  • 5 large beets, washed
  • 200 g feta cheese, crumbled
  • ½ cup fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar or lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • (Optional): 1 clove garlic, minced, for extra flavor

Method:

1. Cook the Beets:

  • Place whole beets in a large pot, cover with water, and bring to a boil.
  • Cook for 40–60 minutes, or until fork-tender.
  • Drain and let them cool. Peel off the skin (it should rub off easily).
  • Dice into medium-sized cubes.

2. Prepare the Salad Base:

  • In a large mixing bowl, add the diced beets.
  • Crumble the feta cheese over the beets.
  • Add the chopped parsley.

3. Make the Dressing:

  • In a small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), salt, pepper, and optional garlic.

4. Combine and Chill:

  • Pour the dressing over the beet mixture.
  • Gently toss to coat without smashing the beets or cheese.
  • Refrigerate for at least 30 minutes before serving for best flavor.

Benefits:

  • Rich in Antioxidants: Beets are high in betalains and vitamin C.
  • Supports Heart Health: Beets contain nitrates which may help lower blood pressure.
  • Good for Digestion: High in fiber, supports gut health.
  • Protein & Calcium Boost: Feta cheese adds protein and bone-strengthening calcium.
  • Anti-inflammatory: Olive oil, garlic, and parsley offer anti-inflammatory properties.

Serving Suggestions:

  • Serve cold as a side dish.
  • Pair with grilled meats, falafel, or quinoa for a full meal.
  • Add chopped walnuts or pumpkin seeds for crunch!

💡 Tips:

  • Use gloves when handling beets to avoid stains.
  • You can roast the beets for a more intense flavor.
  • Store in the fridge for up to 3 days — tastes even better the next day!

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