Beetroot Feta Salad

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


3 Cooked beetroot, cut into wedges
100 grams Feta cheese, cut into cubes
60 grams Salad leaves
1 Shallot, finely chopped
1 clove Garlic, sliced
1 tablespoon Olive oil
1 tablespoon Mazola oil
1/2 teaspoon Dried rosemary
Salt and black pepper to taste


Heat the olive and Mazola oils in a skillet. Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden. Stir in the dried rosemary, tip in the beetroot wedges, and stir for a few minutes, allowing the flavours to develope. Remove from the heat and leave to cool.
Take out the beetroot wedges and put them into a salad dish together with the salad leaves. Pour the vinegar dressing over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the feta cheese cubes and taste for salt and pepper.




The beetroot are eaten boiled either as a cooked vegetable, or cold as a salad with vinaigrette dressing or raw, either alone or combined with any salad vegetable. Beetroot's main benefits are that it contains no fat, very few calories and is a great source of fibre.
I too added some left-over Dinkel potstickers, that need using up, to the salad. It might look weird, but really really




Tuesday, January 26, 2010 - 11:08am


Related Cooking Videos