Beetroot and feta salad

    20 min

    A simple, yet delectable beetroot salad. Diced beetroot is topped with sauteed garlic, onion and feta cheese. It's crunchy, creamy and tangy. It's a great side dish to any meal.

    17 people made this

    Makes: 4 

    • 2 tablespoons olive oil
    • 4 tablespoons chopped garlic
    • 50g onion, choppped
    • 115g feta cheese, crumbled
    • 1 1/3 (340g) jars sliced beetroots, drained and diced
    • salt and ground black pepper to taste

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Heat the olive oil in a frying pan over medium heat; cook and stir the garlic and onion in the oil until translucent; scrape the mixture onto a plate and place in the refrigerator to cooled to room temperature. Once cooled, stir the feta cheese into the garlic and onion mixture.
    2. Arrange the beetroots on a serving plate; top with garlic, onion and feta cheese mixture; season with salt and pepper.

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    Reviews in English (16)


    I make this about once a week now. It is absolutely delicious. I do not cook the onions, I thin slice some of one raw. Getting a bit of everything in one bite is heaven.  -  26 Nov 2009  (Review from Allrecipes US | Canada)


    I just tried this recipe and my husband and I loved it! I will definitely be making this again. I just eye-balled the amount of feta as I think that's more based on personal taste and I didn't add any salt because the feta had enough. Thanks for this tasty and easy recipe!  -  24 Aug 2008  (Review from Allrecipes US | Canada)


    This was tasty and not nearly as garlicky as I thought it would be. I used blue cheese because I had it on hand, but next time I'll use the feta and add some oregano, as well as more onions. I used raw, shredded beets, and I added red wine vinegar to pump up the flavor a bit.  -  24 Dec 2008  (Review from Allrecipes US | Canada)