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Beetroot salad with feta

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Ingredients for 4 servings:

  • 2 beetroots
  • 200 g feta cheese
  • 2 cloves garlic
  • 2 tbsp oil
  • 2 tbsp vinegar
  • 50 g pine nuts
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 15 minutes

Wash the beets and wrap them in aluminum foil. Place them on a baking sheet in the oven and bake for 45 minutes at 175°C. Then let them cool in the aluminum foil. Meanwhile, toast the pine nuts in a pan without oil and let them cool on a plate. Dice the feta, peel the garlic and chop very finely. Peel and dice the cooled beets. Combine all ingredients and season with salt and pepper. Let the salad sit for about 12 hours, then stir well again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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