It's that period of the year which I don't like mainly because of the lack of local vegetables and fruit. We have to replace them with the imported ones and the taste is not so good. I'm trying to make as many salads as possible, using root vegetables and pickles and this salad was just what I needed to diversify the menu. The beet taste is well balanced by the cheese and it can be kept in the fridge even for several days.
The feta cheese can be replaced with any other creamy white cheese. Honestly, I'm not so keen on store-bought feta because of the vegetable fats added to it (that is margarine). Read carefully the labels and try to pick natural, not necessarily expensive products.
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Boil or roast the beetroot in the oven, let cool completely, then peel off the skin.
Grate into a bowl, using the big holes side.
Add salt, pepper, oil and vinegar - adjust to taste.
I think a garlic clove would go in here too, if you like it.
Transfer to a platter or a plate.
Scatter the cheese crumbled into small bits on top.
Then sprinkle with the finely chopped parsley.
It can be served right away or in a few hours, provided it is kept in the refrigerator.
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