Simple Beetroot and Feta Cheese Salad

Ingredients

• 300 gramscooked beetroot
• 100 gramsfeta cheese
• 2 Tablespoonsfresh parsley
• 1.5 Tablespoonapple cider vinegar
• 3 Tablespoonsextra virgin olive oil
• Pinchsalt

Instructions

1. 1

   Cut the beetroot

   Chop the cooked beetroot into cubes. If the feta is stored in brine, drain it, then cut it into cubes too.

2. 2

   Mix the dressing

   Combine the olive oil and apple cider vinegar in a bowl.

3. 3

   Toss and season

   In a salad bowl, combine the beetroot, feta and parsley with the dressing. Taste, then add salt if needed; the feta may already be salty enough. Serve.

What is beetroot and feta salad?

This simple salad pairs sweet, earthy beetroot with tangy, salty feta and a sharp oil-and-vinegar dressing. It draws on familiar Greek ingredients, though this quick combination is best thought of as a Greek-inspired salad rather than a formal traditional dish.

The recipe works because the rich feta and olive oil balance the beetroot's sweetness, while parsley adds a fresh note. Using cooked beetroot keeps preparation quick and makes the salad easy to assemble.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 5g protein, 8g carbs, 16g fat.

The beetroot supplies most of the carbohydrate, while the olive oil accounts for much of the fat; feta contributes both fat and protein. Serve it with a protein-rich main or add bread or grains alongside if you want a more filling plate.

Choosing the ingredients

Cooked beetroot: Use plain cooked beetroot rather than a pickled variety, which can make the finished salad much sharper. Drain away any excess liquid before cutting it into cubes.

Feta: Feta kept in brine should be drained before cubing. Its saltiness varies, so taste the salad before adding the pinch of salt.

Parsley: Fresh parsley gives the salad a clean, herbal lift. Chop it finely enough to distribute through the beetroot and feta.

Getting the dressing right

Oil and vinegar: Combine the extra virgin olive oil and apple cider vinegar in a bowl before adding them to the salad. This helps the dressing coat the ingredients more evenly.

Gentle mixing: Fold the dressing through carefully so the feta keeps some shape. Beetroot can stain the cheese pink, so toss only as much as needed.

Texture and seasoning

Cubes: Cut the beetroot and feta into similarly sized pieces for a little of each in every forkful. If the beetroot is especially soft, use a sharp knife and handle it gently.

Final taste: Check the seasoning after mixing, not before. The feta contributes salt, and the vinegar should taste bright without overwhelming the beetroot.

Timing and preparation

Ten-minute assembly: With cooked beetroot, the work is limited to chopping, stirring the dressing and combining everything. Have the serving bowl ready before you start, as beetroot can stain worktops and boards.

Make ahead: You can cube the beetroot and feta shortly before serving, but add the parsley and dressing nearer to mealtime for the freshest texture.

What to serve with it

As a starter, serve modest portions on their own or with crusty bread to catch the dressing. It also works as a side alongside grilled vegetables, fish or chicken.

For a more substantial meal, add warm bread or a grain-based side. Keep extra salty accompaniments modest, since the feta already brings a savoury edge.

Recipe notes & tips

• Use cooked beetroot that is well drained so the dressing does not become watery.
• Drain feta from its brine before cutting it into cubes.
• Taste before adding salt, as feta can be quite salty.
• Fold the ingredients together gently to keep the feta pieces intact.
• Wear an apron or use a washable chopping board to avoid beetroot stains.

Variations

• Add walnuts: Scatter over chopped walnuts for a crunchy contrast.
• Use mint: Replace some of the parsley with fresh mint for a different herbal note.
• Add cucumber: Mix in diced cucumber just before serving for extra crunch.
• Use lemon: Replace the cider vinegar with lemon juice for a citrusy dressing.
• Add lentils: Fold in cooked, drained lentils to make the salad more substantial.

Common mistakes to avoid

• Adding salt too soon: Feta may provide enough seasoning, so taste the dressed salad first.
• Using wet beetroot: Excess liquid dilutes the dressing; drain the beetroot before chopping.
• Overmixing: Vigorous tossing breaks up the feta and turns the salad pink; fold gently.
• Cutting uneven pieces: Very different sizes make the salad harder to eat; aim for similar-sized cubes.
• Dressing too early: The parsley can lose its freshness; combine everything close to serving.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. The parsley and feta soften over time, so this salad is best enjoyed freshly made; stir gently before serving and do not reheat.

Frequently asked questions