Fresh salad with beetroot, feta and coriander
Less is more is often said, and it absolutely applies to this salad. After cooking beets with Dick Middelweerd, this vegetable was again on top of mind with me, so I decided I wanted to make something delicious with it. Using beets in a salad, or turning them into a carpaccio is of course always nice, but this time I wanted the beet to take center stage.
Don't do too much with it, and let the beet's earthy flavor really shine. That's achieved with this salad! The beet's firm bite pairs perfectly with the softness of the cheese, and the tangy dressing gives the salad a fresh touch. Even better: it's literally on the table within a few minutes.
Make the dressing by crushing the garlic and combining all the ingredients. Season with pepper and salt (always freshly ground). Cut the beets into pieces and cube the feta. Toss the beets and feta together, mix in the dressing and finish the salad with some fresh coriander. Enjoy!
Recipe
A quick and colorful beetroot salad with creamy feta, fresh coriander and a bright lemon dressing. Perfect as a side dish or a light lunch.
| Course | Side dish |
|---|---|
| Kitchen | Eastern European |
| Servings | 2 |
| Preparation time | 5 min |
|---|---|
| Total | 5 min |
Make the dressing by crushing the garlic and combining all the ingredients. Season with pepper and salt (always freshly ground). Cut the beets into pieces and cube the feta. Toss the beets and feta together, mix in the dressing and finish the salad with some fresh coriander. Enjoy!
This beetroot salad is on the table in just a few minutes. The combination of earthy beet, salty feta and bright lemon makes it surprisingly tasty every time.
Great as a side to grilled meat or fish, but also perfect as a lunch salad with a piece of bread on the side. Freshly ground pepper really makes the difference.
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