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Roasted Beet and Feta Salad


For Salad
  • 4 medium beetroots
  • 2 ounces feta cheese
  • 2 tablespoon roughly chopped parsley
  • 1/2 cup thinly sliced fennel bulb
  • lemon vinaigrette
For Lemon Vinaigrette
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves – minced
  • ½ teaspoon black pepper
  • ½ teaspoon salt (or to taste)


For Salad
  1. Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.
  2. The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese.
  3. Roughly chop the parsley. Slice your fenel bulb
  4. Combine beetroot, fennel, feta cheese, parsley with the lemon vinaigrette and serve.
For Lemon Vinaigrette
  1. Mix all ingredients together in a bowl and whisk slightly.Source :  allrecipes.com