Beet Salad with Feta

Today, I want to share with you one of the best salad recipes, which is not only delicious, but very healthy as well. This salad is the perfect balance of sweet and salty, soft and crunchy, plus Italian parsley and garlic add richness as well.

The combination of beetroot and feta is amazing. Usually, I prepare this salad ahead of time and it tastes great even days after it has been made. The only thing to remember is NOT TO MIX IT with FETA ahead of  time. I add feta right before serving and here is why: feta will soak up all the juice & oil from the salad, which will leave the salad dry after a day or so, and feta will turn red. So, for best result, sprinkle your beet salad with feta over the top, right before serving.

I’ve been serving this Beet Salad with Feta at few of our gatherings, and my guests love it. Not only does it taste delicious, but the colors make it look so beautiful and fancy, great for any occasion.

So, lets get to the recipe:)

Ingredients:

5 medium beetroots

4 tbsp chopped Italian parsley

pistachios , chopped (optional)

Feta cheese

Ingredients for Vinaigrette:

4 tbsp light olive oil

3 garlic cloves, minced

2 tbsp sugar

2 tbsp distilled vinegar

1 tbsp freshly squeezed lemon juice

freshly ground pepper

Boil or roast the beets, until they can easily be pierced through with a knife.

Make a Vinaigrette. Mix all ingredients in the bowl and whisk slightly.

Chop beetroots into bigger cubes, add chopped parsley and combine with Vinaigrette. Leave it to marinate for at least 30 mins.

Place Marinated Beets in a serving bowl, sprinkle with Feta and pistachios (if desired).

Enjoy!