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Home De állerlekkerste bietensalade

Recipes

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.

Recipe

The Absolute Best Beetroot Salad

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

Preparation time	5 min
Total	5 min

Equipment

Sharp knife
bowl

Ingredients

500 g pre-cooked beets
120 g feta
a handful of fresh coriander
For the dressing:
3 tbsp lemon juice
3 tbsp olive oil
1 large clove of garlic
pepper and salt to taste

The Absolute Best Beetroot Salad

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!

Cooking mode Prevents your screen from going to sleep

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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