Beetroot and Feta Salad

In our house, up until fairly recently, beetroot had always been pickled in vinegar, either sliced or small whole ones and only eaten with a salad. I wasn’t a big fan when I was younger, but I guess we get to like more sour foods as we get older and I certainly did.

I have been growing my own beetroot for a few years now, have never pickled them them, but instead I always roast them and found them great when eating slabs of grilled meat from the barbeque.

Anyway this year I saw a recipe on Jamie’s 30 minute meals for a Beetroot and Feta Salad and it looked totally awesome so I thought I would give it a bash. It’s so simple and if you haven’t got your own beets you can buy them ready cooked and vacuum packed.

Serves 6:


  • 1 pack ready cooked beetroot
  • balsamic vinegar to taste
  • Extra virgin olive oil
  • Salt and crushed black pepper to season
  • 1/2 tspn of crushed chillies
  • Juice from 1/2 a lemon
  • Handful of fresh flat-leaf parsley
  • Approx. 50g Feta cheese or any other white crumbly cheese

Preparation method:

to prepare the Beetroot and Feta Salad, grate the beetroot in a food processor or with a box grater into a bowl and pour in a couple of tablespoons of balsamic vinegar and a drizzle of extra virgin olive oil.

Squeeze in the juice of ½ a lemon.

Finely chop a good handful of parsley and add most of it to the bowl, stir and season with salt pepper and chilli. Pour this into a nice serving bowl, scatter the rest of the parsley
over the top then crumble over the feta.

Drizzle with extra virgin olive oil and serve.