Beetroot Feta Salad
This 3 ingredient salad is a perfect appetizer, side dish, lunch or dinner. Made with boiled beets, feta cheese and fresh parsley it is packed with flavor and super healthy! Serve it up with an easy lemon vinaigrette or your favorite dressing.
Print
Pin
Servings: 4 people
Calories: 126kcal
Ingredients
Salad
- 4 beetroots medium size, washed and tops removed
- ¼ cup feta cheese crumbled
- ¼ cup parsley fresh, chopped
Dressing
- 2 Tablespoons lemon juice fresh
- 2 Tablespoons olive oil extra virgin, high quality
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Quarter the prepared beetroot and place in a medium saucepan covered with water.
- Bring water to a boil and cook them for five minutes or until fork tender.
- Prepare the dressing by mixing the lemon juice, olive oil, garlic, salt, and pepper in a small bowl. Set aside.
- Remove beets and drain and allow to cool. When they are cooled, carefully remove outer peels. If the beets are properly cooked, the skin will remove easily.
- Chop the beets into one-inch cubes and place in a large bowl with feta cheese and parsley. Set aside.
- Drizzle the dressing over the ingredients and toss to combine.
Notes
Expert Tips:
Fresh ingredients give this easy beetroot feta salad the best flavor. Use fresh beets, garlic, lemon juice, and parsley whenever possible.
Beets work great raw, roasted, or boiled to make beetroot salad. I find boiling them to be the simplest way to prepare them when using cooked beets.
Serve immediately after mixing all the ingredients and the dressing together.
Cook beets with the skin on to maintain maximum nutrition and for less mess. It easily peels off after cooking.
Nutrition
Calories: 126kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 462mg | Potassium: 306mg | Fiber: 2g | Sugar: 6g | Vitamin A: 384IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 1mg
Pin It and Save It for Later!!Mention @FreshCoastEats or tag #freshcoasteats!