Cuizzine On the Side, Salads, Veggie Dreams

Beetroot, Spinach & Feta Salad

Posted by Cigdem Sidney on

#BXLLOCKDOWN DAY 37

“HERO” WEEK/ SPINACH / RECIPE 4

Another day and another delicious and simple spinach dish for your to enjoy. Spinach, Beetroot and Feta Salad… A Cuizzine creation, yes! another “what’s the fridge” success story,

I find beetroot to be a room divider, and most people just do not enjoy the earthy flavour. They might tolerate it in a soup (which we call Dragon Blood Soup at our house) but eating it semi cooked, is not for everybody. Which is exactly why you need the salty, creamy feta to smooth out the rough edges of the beetroot. Roquette was a late edition to this creation, but I think it really compliments the overall taste. This salad is best with a bit of lemon jest and a light vinaigrette.

The main thing is to pay attention to the assembly of it. If you put the feta too soon, it will absorb all the vinaigrette, and that is not what you want.

WHAT YOU NEED:

  • 2 cups spinach, chopped roughly
  • 1 cup roquette, chopped roughly
  • 1 pre-cooked beetroot, sliced thin
  • 1/2 cup feta cheese, cubed or crumbed
  • jest and juice of 1/2 lemon
  • 1 tbsp olive oil
  • 1/2 tbsp apple cider vinegar
  • Salt & pepper to taste

WHAT YOU DO:

  1. Place all the spinach and the roquette into a salad bowl
  2. Slice the beetroot very fine (I use a mandolin to get it paper thin) Add it to the salad
  3. Make the vinaigrette; mix the olive oil, lemon juice , lemon jest and the apple cider vinegar
  4. Add the salt & pepper to the mix and whisk
  5. Add this over the greens and the beetroot, mix gently
  6. Now add the feta and gently mix again
  7. Serve with any type of meat, poultry, fish or rice

ENJOY

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