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.
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.
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