Beet Salad with Feta

Due to its high concentration of iron, potassium, and folic acid, also known as vitamin B9, red beets should appear more often on our plates. Unfortunately, their distinct flavor is not to everyones liking. However, we can prepare excellent dishes with them. We just need to season them properly and combine them with the right ingredients. And in combination with feta cheese, they are simply outstanding!

Details

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

1 bouquet Peach, leaves
500 g Peach, fresh
0.5 teaspoons Salt, table
4 spoon Oil, olive
3 spoons Vinegar, balsamic
200 g Cheese, feta

Steps

Clean and wash the beetroots. Remove all roots and cut off the top part with the leaves. Place the cleaned beetroots in a large pot and cover them with enough cold water to submerge all the beetroots. Place the pot on the stove and heat the contents over moderate heat until the water begins to simmer. Then cover the pot and cook the beetroots for another 25 to 30 minutes, or until they soften. Drain the cooked beetroots and let them cool slightly.
Peel the cooled beetroots and slice them into pieces of your desired thickness. Place the slices in a bowl and season with salt, olive oil, and balsamic vinegar. Mix well and let them cool completely.
Wash the beet leaves and dry them thoroughly. Arrange them on plates, then place the seasoned beet slices on top. Crumble feta cheese over the top, drizzle with a little olive oil, and serve the prepared salad.

Nutrition Information (Per 100g)

Calories: 101.78 kcal
Fat: 7.12 g
- Saturated Fat: 0.89 g
Carbohydrates: 8.01 g
- Sugars: 5.34 g
Protein: 0.89 g
Fiber: 1.78 g

Advice

Instead of balsamic vinegar, you can use red wine vinegar, and young beet leaves can be replaced with spinach. To check if the beetroots are cooked, use a thin and narrow knife. If the knife pierces the beetroots easily, they are cooked.