Beetroot and Feta Salad

Method

1. 1

   Cook the beetroot

   Roast or boil the beetroot until a knife goes through without resistance.

   40m

2. 2

   Peel and cube

   Peel while still warm, which is far easier than cold, and cut into cubes.

3. 3

   Dress it warm

   While the beetroot is still warm, toss it with olive oil, the vinegar, salt and pepper. Warm beetroot takes up a dressing in a way that cold beetroot does not, so this is the step that decides whether the salad tastes of anything.

4. 4

   Add the onion

   Add the thinly sliced red onion. If you want it milder, rinse the slices briefly and pat them dry first.

5. 5

   Cool a little, then finish

   Spread the beetroot over a plate to cool it faster. Add the crumbled feta and the chopped parsley or dill.

   Taste, and adjust the salt and the vinegar.