Beetroot and Feta cheese salad
This Beetroot Feta cheese salad has a great combinations of sweet and salty flavors from beetroot and cheese. Perfectly balanced with crunchy walnuts.
Ingredients:
3 cups Rocca (arugula, rocket) leaves
3-4 (300-400 g) medium beetroots
200 g Feta cheese
1/2 cup fresh mint leaves
40 g walnuts
Salad dressing
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
optional: you can add a clove of garlic to the dressing
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Method:
1. Wash and boil the beetroot on medium heat till it is soft for about 45-60 minutes, until the beetroot can be pierced easily with stick. Peel it and cut it into cubes.
2. Cut the Feta cheese into cubes as well.
3. Crush the walnuts into smaller pieces
4. Prepare the dressing for salad. combine lemon juice, olive oil and salt and pepper and mixed it well.
5. Take the rocca (arugula, rocket) leaves and chopped mint leaves, season with a dressing and place as a first layer of salad.
6. Add the feat and beetroot and walnuts and sprinkle with rest of dressing.
enjoy!