Beet root salad with greens, sprouts and feta cheese

This is basically a variation of the most ubiquitous (but still good!) salad of beets, goat cheese and greens… using feta instead and spicing things up with some grapes, barberries or pomegranate seeds, and soybeans for crunchiness. Try it, it’s great.


One beet root
Some leafy greens (here: spinach, winter purslane, arugula)
Soybean (or other) sprouts
A few grapes
Dried barberries (pomegranate seeds would work as well)
Feta cheese (from sheep’s milk)
Half a shallot
Lime juice
Olive oil

If the beet root is not prepared already, either place them in a pot and cover with water, bring to a boil, then lower the heat and let simmer for about 30 minutes until they are soft or, alternatively, place them on a baking sheet in the oven and let them roast for about 30 minutes at 150 degrees Celsius. In both cases, they can be peeled easily once they have cooled. Cut the grapes in half and thinly slice the onions. Mix the greens with the sprouts, add the slices of beets, the grapes and the shallot. Crumble the feta cheese on top and decorate with the barberries. Dress with olive oil and lime juice, season with salt and pepper. Enjoy!

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