---
title: Beetroot and Feta Salad
slug: beetroot-and-feta-salad
serves: 4
prepMinutes: 15
cookMinutes: 40
tags: [salad, side]
diet: vegetarian
source: Recovered from an earlier conversation. Most quantities were never recorded
provides: [dairy]
image: beetroot-and-feta-salad.jpg
created: 2026-09-22
updated: 2026-09-22
ingredients:
  - quantity: 4
    unit: medium
    item: beetroot
  - quantity: 1
    unit: tbsp
    item: red wine vinegar
    note: and more to taste, or lemon juice instead
  - item: olive oil
  - item: feta
    note: crumbled
  - item: red onion
    note: thinly sliced
  - item: parsley or dill
    note: chopped
  - item: salt
    note: a good pinch to start
    scales: false
  - item: black pepper
    scales: false
---

## Cook the beetroot

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

{% timer 40m %}

## Peel and cube

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

## 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.

## Add the onion

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

## 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.

## Notes

The quick version: leave it a minute and eat it warm, accepting that the feta
goes soft. Worth it.

This one says nothing about equipment on purpose, because boiling and roasting
both work and the recipe format cannot yet say "either of these".