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Beet Salad with Feta

A real vitamin bomb with a perfectly balanced flavor! This wholesome vegetable salad shows just how well salty cheese and sweet, earthy boiled beets go together. On top of its amazing taste, it looks beautiful too, turning an everyday dinner into a little feast.

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Beetroot salad with cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 1 g
Fats 43 % 3 g
Carbohydrates 43 % 3 g
37 kcal
GI: 0 / 0 / 100
  • Beets are a real storehouse of vitamins — and unlike most vegetables, they're available all year round and inexpensive. A perfect vegetable whose benefits can't be overstated. For this salad, pick beets of similar size and not too large, so they cook at the same rate and finish together. Scrub the beets well with a brush or sponge, but don't peel or trim them — keeping the skin on holds all the sweetness and flavor inside. Put them in a pot, cover with cold water, and boil until a knife slides in easily. As soon as they're done, take them out of the water and let them cool in the air; don't leave them sitting in the cooking water or shock them in cold water to speed things up, or their bright color and flavor will leach out — not ideal for a salad. Once the beets are cool enough, slip off the skins (they'll come off very easily) and cut the flesh into about 1/4-inch (7 mm) cubes. Cut the feta into cubes the same size, working carefully with the knife — feta can crumble and break apart as you cut, and the salad looks best with neat pieces. Rinse the parsley well under running water and dry it on a rack or with towels, then chop it, but not too fine. Combine the cubed beets, feta, and fresh parsley in a deep bowl, then make the dressing. In a separate cup or bowl, combine the lemon juice and olive oil and season with salt and ground pepper. Peel and press the garlic and add it to the dressing. Stir with a fork until the salt dissolves and the dressing is completely smooth. Drizzle the dressing over the salad and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Cow's milk cheese - 260  kcal/100g
  • Sheep cheese cheese with 50% fat content - 370  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g

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