Saturday, September 12, 2009

Beetroot and fetta salad

I love beetroot in any shape or form - except the canned variety. I was delighted recently to find it available and stocked up. As it was Father's Day last weekend we were gathering for lunch so I thought I would make a beetroot salad using a couple of my other favourite foods: fetta and dill.

Note that it's a good idea to make this just before serving as the beetroot quickly colours the fetta. The taste is fine later but it's visually nicer early after tossing.


7 medium-sized beetroots
400 gr fetta
15 gr dill
Olive oil
White wine vinegar


Chop both ends of beetroots and crosscut ends
Place in a saucepan and cover with water
Cook until tender
When cool peel off skins and chop into pieces of desired size
Roughly chop dill
Add beetroot and dill to serving dish
Crumble fetta into mixture
Dribble with oil and vinegar and toss


camelia said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,

blessingsgoddess said...

This looks like a great combination of flavours.


Blog Widget by LinkWithin