About this recipe:This is a simple but elegant salad that's perfect for a dinner party starter. Beetroot and feta is a lovely combination, with the sweet and tart flavours complementing each other. Enjoy!
4 beetroots, trimmed, leaving 2cm of stem attached
4 tablespoons minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
4 tablespoons crumbled feta cheese
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 200 C / Gas 6. Wrap each beetroot individually in aluminium foil, and place onto a baking tray.
Bake beetroot in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven and allow to cool until you can handle them. Peel beetroot and cut into 6mm slices.
While the beetroot is roasting, whisk together shallot, parsley, olive oil, balsamic vinegar and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
To assemble the dish, place the warm, sliced beetroots onto a serving dish, pour vinaigrette over the beetroots, and sprinkle with feta cheese before serving.