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Fresh beetroot salad for quick cooking

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Ingredients for 4 servings:

  • 4 beetroots, cooked
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 100 g feta cheese
  • e.g. salt and pepper
  • ½ bunch parsley, flat, chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Chop the beets in a food processor fitted with the coarse disk or a hand blender fitted with the blade attachment. Stir in all ingredients except the feta cheese and some of the parsley, season to taste, and arrange on plates. Crumble the feta cheese over the salad by hand. Sprinkle the remaining parsley over the salad.

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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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Fresh beetroot salad for quick cooking