Beet & Feta Cheese Salad paired with Cycles Gladiator Sauvignon Blanc, California
Just the perfect salad using beets either from your garden, farmers market or even the local grocery store. I try to buy all the fruits and vegetables organic whenever possible free of pesticides or other waxy products used to make fruits & vegetables look fresher than they really are. Now it’s time to make your list and prepare to make your own beet and feta cheese salad.
PREP TIME 10 minutes
COOK TIME 45 minutes
TOTAL TIME 55 minutes
4 medium beetroots
1 Cup feta cheese
2 tablespoon roughly chopped parsley
3 tablespoons lemon juice
3 tablespoons olive oil
2 garlic cloves - minced
½ teaspoon black pepper
½ teaspoon salt (or to taste)
Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.
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.
Roughly chop the parsley.
Combine beetroot, feta cheese, parsley with the lemon vinaigrette and serve.
For Lemon Vinaigrette
Mix all ingredients together in a bowl and whisk slightly.
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