Beetroot and Feta Salad
Salads • European
Description
Beetroot and Feta Salad
Ingredients
- Beetroot 20 oz
- Romaine lettuce 1 bunch
- Feta cheese 5 oz
- Olives stuffed with lemon 5 oz
- Olive Oil 6 tablespoons
- Lemon 1 piece
- Balsamic Vinegar 5 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the beetroot, wrap it in foil, and place it in the oven for 1.5 hours at 390°F.
Step 2
Tear the lettuce into a serving dish (you can use any other lettuce, not just romaine, arugula works too). Add the halved olives, diced roasted beetroot, and feta cheese.
Step 3
Prepare the dressing: mix olive oil, balsamic vinegar, juice of half a lemon, salt, and pepper.
Step 4
Drizzle the salad with the dressing and toss to combine.
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