in Recipes

Beetroot salad with feta cheese and pine nuts

updated

Spread the love

Ingredients for 4 servings:

  • 500 g beetroot, cooked
  • 150 g feta cheese
  • 1 bunch of spring onions
  • 50 g pine nuts
  • 3 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • ½ tsp sea salt
  • some pepper, freshly ground

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

delicious salad for warm summer days, also delicious as a barbecue side dish

Toast the pine nuts in a dry pan until golden brown and set aside. Dice the beetroot. Wash the spring onions and slice them into rings. Crumble the feta. Combine the beetroot, feta, pine nuts, and spring onions in a large salad bowl, season with salt, pepper, vinegar, and oil, and let stand for at least 30 minutes. Adjust seasoning if necessary.

Facebook Comments

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.

Cardinal cuts

Lasagna with oxtail ragout